This recipe involves three steps to creating this delicious dish. We will start with the herb cream sauce, move onto cooking the mesquite grilled redfish and then finish the dish with sautéed lump ...

2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

For my husband's birthday, we decided to go fancy and headed out to 18 Steak at L'Auberge. Since it was a celebration, he ordered the jumbo lump blue crabcake appetizer ($23). The crabcake was served ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

1, 8 to 10 oz boneless redfish filet 1 fresh artichoke bottom 2 large button mushrooms 2 oz Meuniere Butter 3 oz Crabmeat 2 tbsp green onion Salt & Pepper the filet of fish and grill. PROCEDURE: Slice ...

I decided to go big with the lunch special at Little Village and order their catch of the day, which was grilled redfish. The fish was topped with toasted almonds, grilled shrimp and a lemon-butter ...

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...