Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Tired of turkey? Give this a try.

• 4 redfish fillets, skin and scales remaining, fully boned
• Bronzing, seafood or Cajun seasoning
• Olive or any other cooking oil
• Margarine, softened
• Crabmeat Sauce, recipe follows


Heat grill to medium-high. Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over, and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking. Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with crabmeat sauce.

Crabmeat Sauce:
½ pound lump crabmeat, picked over for remaining shell pieces
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
½ cup white wine
½ teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops
Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.