📝 About This Recipe
This quintessential Gulf Coast masterpiece brings the sophisticated flavors of New Orleans fine dining right to your home kitchen. Flaky, mild redfish fillets are seasoned with bold Cajun spices and crowned with a decadent mound of sweet jumbo lump crabmeat sautéed in a rich, citrus-infused butter sauce. It is a celebration of Louisiana's coastal bounty, offering a perfect balance of heat, herb, and buttery indulgence that defines the Creole 'Seafood Specialty' experience.
🥗 Ingredients
The Redfish
- 4 pieces Redfish fillets (6-8 oz each, skin-on preferred for stability)
- 3 tablespoons Unsalted butter (melted)
- 2 teaspoons Cajun seasoning (low-sodium preferred)
- 1/2 teaspoon Smoked paprika (for color and depth)
The Crabmeat Topping
- 1 pound Jumbo lump crabmeat (fresh, picked over for shells)
- 4 tablespoons Unsalted butter (high quality)
- 2 cloves Garlic (minced very fine)
- 2 pieces Green onions (white and light green parts only, sliced)
- 1 tablespoon Fresh lemon juice (about half a lemon)
- 1/2 teaspoon Worcestershire sauce (adds savory depth)
- 2 tablespoons Dry white wine (such as Sauvignon Blanc or Chardonnay)
For Garnish
- 2 tablespoons Fresh parsley (flat-leaf, finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Adjust your oven rack to the top position, about 5-6 inches below the broiler element. Preheat your broiler to high.
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2
Line a large rimmed baking sheet with aluminum foil and lightly coat with non-stick spray or a thin layer of oil.
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3
Pat the redfish fillets completely dry with paper towels; this ensures a beautiful sear rather than steaming. Place them on the prepared baking sheet, skin-side down.
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4
Brush the tops of the fillets generously with the 3 tablespoons of melted butter. Evenly sprinkle the Cajun seasoning and smoked paprika over the fish.
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5
Place the fish under the broiler and cook for 8-10 minutes. The fish is done when it is opaque throughout and flakes easily with a fork. Do not overcook.
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6
While the fish is broiling, prepare the crabmeat topping. In a large skillet over medium heat, melt the 4 tablespoons of butter until it begins to foam.
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7
Add the minced garlic and sliced green onions to the skillet. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
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8
Deglaze the skillet with the white wine and lemon juice, stirring for 1-2 minutes until the liquid reduces slightly.
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9
Stir in the Worcestershire sauce and a pinch of Cajun seasoning if desired.
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10
Gently fold in the jumbo lump crabmeat. Use a silicone spatula to toss the crab in the butter sauce very carefully to avoid breaking up the large, beautiful lumps.
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11
Cook just until the crabmeat is heated through, about 2-3 minutes. Remove from heat immediately.
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12
Once the fish is finished, remove the tray from the oven. Carefully transfer each fillet to a warm serving plate.
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13
Spoon a generous portion of the buttery crabmeat mixture over the center of each fillet, ensuring some of the lemon-butter sauce drizzles down the sides.
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14
Garnish with fresh parsley and serve immediately with a fresh lemon wedge on the side.
💡 Chef's Tips
Always check your crabmeat for small bits of shell before cooking by gently spreading it out on a flat plate. If you cannot find Redfish, Red Snapper or Grouper make excellent substitutes for this preparation. To get a 'restaurant-style' crust, you can sear the fish in a cast-iron skillet for 2 minutes before finishing under the broiler. Avoid over-stirring the crab; the goal is to keep those large 'jumbo' lumps intact for the best presentation. Use a high-quality European-style butter for the sauce; the higher fat content creates a silkier finish.
🍽️ Serving Suggestions
Serve alongside classic Louisiana Dirty Rice or a creamy Garlic Mashed Potato. A side of grilled asparagus or sautéed haricots verts adds a nice crunch and color to the plate. Pair with a crisp, chilled glass of Chenin Blanc or a lightly oaked Chardonnay to cut through the buttery sauce. For a true Creole feast, start the meal with a small cup of Seafood Gumbo. Warm French bread is essential for soaking up the extra lemon-butter sauce from the plate.