Place the fish fillets flesh side down on a tray. Brush the skin with oil to keep from sticking. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook skin-side down until the flesh at the thickest part of fillet flakes easily with a fork. Do not turn fillets over, cook on skin side only--the skin will keep the fish moist during cooking.
Remove fish from tray with a large spatula to avoid breaking fillets. Gently plate the fillets. Top with Crabmeat Sauce.
Ingredients
4 4 to 6 oz. Empire's Treasure® Redfish Filet
Cajun Seasoning
oil, olive
margarine , softened
Crabmeat Sauce, (see recipe below)
Crabmeat Sauce
Directions
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.
