Baked Redfish with Lemon-Butter Crabmeat Sauce
Baked Redfish with Lemon-Butter Crabmeat Sauce
Directions
- Pre-heat oven to 425°F.
- Place the fish fillets flesh side down on a tray. Brush the skin with oil to keep from sticking. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook skin-side down until the flesh at the thickest part of fillet flakes easily with a fork. Do not turn fillets over, cook on skin side only--the skin will keep the fish moist during cooking.
- Remove fish from tray with a large spatula to avoid breaking fillets. Gently plate the fillets. Top with Crabmeat Sauce.
Ingredients
- 4 4 to 6 oz. Empire's Treasure® Redfish Filet
- Cajun Seasoning
- oil, olive
- margarine , softened
- Crabmeat Sauce, (see recipe below)
Crabmeat Sauce
Directions
- Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes.
- Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through.
- Spoon over fish fillets and garnish with chopped green onions.
Ingredients
- 1/2 lb. Empire's Treasure® Crabmeat, Lump
- 2 sticks unsalted butter
- 2 small lemon(s), juiced
- 2 tbsp minced garlic
- 1/2 cup white wine
- 1/2 tsp hot sauce
- 2 tsp Cajun Seasoning
- 1 cup Whipping cream
- 4 tbsp onion(s), green, chopped
