Recipe of the Week 12-6-2011

Posted on December 6th, 2011 by host

Creole Redfish with Shrimp and Crab Sauce


  • 1/4 cup butter
  • 1 1/2 cups heavy cream
  • 1 teaspoon Creole mustard
  • 8 oz lump crabmeat
  • 8 oz shrimp
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 2 pounds Redfish fillets
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh parsley
  • salt and pepper to taste
  • ½ pd  Cajun Sausage (Cooked)


PreHeat Skillet or Grill Pan over medium heat

Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in sausage, crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.

Red Fish rub with olive oil, lemon juice, and parsley. Season with salt and pepper.

Grill about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Recipes, What's New | December 6th, 2011