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Redfish “Pontchartrain”

With Crab and

Lemon Butter Sauce

Ingredients

Crab Sauce

6 skinned Redfish fillets 2 tbsp Creole seasoning
4 tbsp unsalted butter 1 lb lump crab meat
1 tsp kosher salt pinch ground black pepper
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Lemon Butter Pontchartrain Sauce

11/2 cups dry white wine ½ cup lemon juice
½ tsp lemon zest 1 tsp cider vinegar
1 tsp minced shallots 1 tsp minced garlic
1 tsp thyme 2 tbsp heavy cream
3 ½ sticks unsalted butter 1 tsp kosher salt
Pinch ground black pepper 1 tbsp capers
¼ cup sliced mushrooms

Lagniappe

Brush both sides of the Redfish (if you’re grilling) with the melted butter you
are using for the Pontchartrain sauce and season both sides with your favorite
Creole seasoning. Either grill or sauté the filet in a hot 12” pan for about 2 ½
minutes per side. Remove the filet, wrap in foil to keep warm and set aside.

In the same sauté pan, add ¼ cup of wine and cook for about 30 seconds, add
the crabmeat and mushrooms, and season with 1 tsp kosher salt and 1/8 tsp
black pepper.

To finish the Lemon butter Pontchartrain sauce, combine the rest of the wine, lemon
juice and zest, vinegar, shallots, garlic, and thyme. Cook over medium heat till the
mixture reduces to about 1/2. Add the heavy cream and cook till it has reduced back
to a consistency that sticks to the back of a spoon..

Serve the warm Red fish filet over Cajun rice, top with the Pontchartrain sauce and
garnish with some capers.

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