Lump Crab Crusted Redfish with Grilled Vegetables and Tarragon Beurre Blanc

Crab Crusted Redfish

Ingredients

• 2 4-6 oz redfish fillets, skin-off
• 1 pack of 3 Piers all-lump crab cakes
• 1 tbsp blackening seasoning

Directions

1. Preheat gas grill to 500 degrees, leaving one side off.
2. Season the fish with the blackening seasoning.
3. Spread the crab cake on top of the fish fillet in a thin layer.
4. Place fish on the cool side of the grill and close the lid.
5. Cook fish for 15-20 minutes.

 

Grilled Vegetables

Ingredients

• 1 zuchinni
  
• 1/4 red onion
• 1 yellow squash
• 1/2 red bell pepper
• 2 tbsp lemon flavored extra virgin olive oil
• 1 tbsp Cajun seasoning
• 1 tbsp fresh-ground black pepper

Directions

1. Cut vegetables to your preference. In our video on this recipe, we chose thick planks.
2. Place vegetables in a bowl. Toss with olive oil and season with Cajun seasoning.
3. Let vegetables marinate for 10-15 minutes.
4. Grill the vegetables on high heat to your taste.

 

Tarragon Beurre Blanc

Ingredients

• 1/2 cup dry white wine
• 8 tbsp 3 Piers garlic butter
• 1/4 cup lemon juice
• 2 tbsp tarragon

Directions

1. Place wine, lemon juice, and tarragon into a saucepan and bring to a boil. Simmer and cook until liquid has reduced to about 3 tbsp.
2. Add butter to the pan one tablespoon at a time. Vigorously whisk into the wine and lemon mixture to emulsify. Repeat until all butter is used and sauce is light in color.
3. Remove from heat. Serve immediately or cover to keep warm.