Redfish on the Half Shell With Lemon Beurre Blanc
Serves 4. Recipe is by chef Darin Nesbit, Bourbon House, New Orleans.
Lemon Beurre Blanc:
2 lemons, pith and skin removed
12 sticks unsalted butter, chopped and chilled
1 French shallot, minced
1 sprig fresh thyme
1 bay leaf
6 black peppercorns
½ cup white wine
1 tbl. heavy cream
Kosher salt and white pepper to taste
12 ozs. Lemon Beurre Blanc
4 redfish filets, skin and scales intact
2 tbls. Creole seasoning
1 lb. jumbo lump crab meat, carefully picked over to remove shell pieces, lumps left intact
2 tbls. green onions, thinly sliced on a bias
2 whole lemons, halved, for garnish
Flat-leaf parsley sprigs, for garnish
1. To make Lemon Beurre Blanc: To a 2-quart saucepan set over medium heat, add lemons, 1 tablespoon butter, shallot, thyme, bay leaf, peppercorns and white wine and reduce until mixture is nearly dry, about 10 minutes. Add heavy cream and reduce until syrupy, about 1 minute more. Whisk in the remaining cold butter a little at a time, whisking to incorporate after each addition. Strain through a fine mesh strainer or chinois and season with salt and white pepper to taste. Keep warm.
2. To cook the fish: Preheat an outdoor charcoal or gas grill to medium-low. Season the redfish with Creole seasoning. Place fish, skin side down, on the grill; cover loosely with foil and grill until fish flakes evenly with a fork, about 8 minutes.
3. To serve, add the crab meat and green onion to Lemon Beurre Blanc and warm through. For each serving ladle equal portions of crab and sauce over fish. Garnish with lemon crowns and flat leaf parsley.
Note: While it is specified here to cook the fish on the grill, it may also be cooked atop the stove in a large heavy skillet, preferably cast iron. If doing so, lightly coat the bottom of the skillet with vegetable oil and cook the fish over medium heat.