Captain Ryan Lambert is a Fishing Guide that runs Louisiana Fishing Adventures out of Buras, Louisiana. This is a recipe he created with the days catch for his customers at the lodge. I got the recipe from one of his customers....
Fillet redfish off skin, remove red line and all red meat. Cut fillet into 4-5" pieces, butterfly the thick piece above the ribcage so you get (2) ~1/2" thick fillets. Arrange 1/2 of the fillets on sheet pan so you have 4 portions 3" wide by 4-5" long. Season lightly with creole seasoning. You are going to make a sandwich effect with the fillets and about 1/4lb. of the stuffing per serving.
The Stuffing:
1 stick butter
1 cup white onion
1 cup bell pepper
1/2 cup green onion
1/4 cup minced garlic
1/2# Lump Blue Crab meat
1/2# 51-70 count shrimp
1 T. Lemon juice
4 slices white bread cut into 1" cubes
~1/2 cup Italian bread crumbs
creole seasoning to taste
Saute the onions, bell pepper and garlic in butter 3-4 minutes. Add shrimp and crab, saute until shrimp turn pink. Add lemon juice, stir in good. then add white bread to soak up liquid. flip and stir gently. Add just enough Italian bread crumbs for stuffing to come together. Season with creole seasoning to taste.
Next, add:
8 thick cut home grown tomato slices
4 lemon twists
Bake in 350* oven 35~40 min. until center of stuffing reaches 140*F on thermometer probe. Once that is baking, make the sauce and pasta.
The Sauce:
1/2 stick butter
1/2 cup green onion
2T. Fine dice shallot (optional)
1/2# shrimp
1/2# lump blue crab meat
2T. Lemon juice
2 cups half n half
saute green onion and shallot in butter 2~3 minutes. Add shrimp and crab, saute until shrimp are pink. add lemon juice, stir in 1 minute. Add Half n half then reduce down until thickened to 1 1/4~1 1/3cups. season lightly with sea salt and black pepper from pepper grinder. reserve warm until fish is finished baking.
When fish is ~10 minutes from being done, start pasta to boil so it will be ready when fish is done.
The Plate:
Soooo Good!
Fillet redfish off skin, remove red line and all red meat. Cut fillet into 4-5" pieces, butterfly the thick piece above the ribcage so you get (2) ~1/2" thick fillets. Arrange 1/2 of the fillets on sheet pan so you have 4 portions 3" wide by 4-5" long. Season lightly with creole seasoning. You are going to make a sandwich effect with the fillets and about 1/4lb. of the stuffing per serving.
The Stuffing:
1 stick butter
1 cup white onion
1 cup bell pepper
1/2 cup green onion
1/4 cup minced garlic
1/2# Lump Blue Crab meat
1/2# 51-70 count shrimp
1 T. Lemon juice
4 slices white bread cut into 1" cubes
~1/2 cup Italian bread crumbs
creole seasoning to taste
Saute the onions, bell pepper and garlic in butter 3-4 minutes. Add shrimp and crab, saute until shrimp turn pink. Add lemon juice, stir in good. then add white bread to soak up liquid. flip and stir gently. Add just enough Italian bread crumbs for stuffing to come together. Season with creole seasoning to taste.
Next, add:
8 thick cut home grown tomato slices
4 lemon twists
Bake in 350* oven 35~40 min. until center of stuffing reaches 140*F on thermometer probe. Once that is baking, make the sauce and pasta.
The Sauce:
1/2 stick butter
1/2 cup green onion
2T. Fine dice shallot (optional)
1/2# shrimp
1/2# lump blue crab meat
2T. Lemon juice
2 cups half n half
saute green onion and shallot in butter 2~3 minutes. Add shrimp and crab, saute until shrimp are pink. add lemon juice, stir in 1 minute. Add Half n half then reduce down until thickened to 1 1/4~1 1/3cups. season lightly with sea salt and black pepper from pepper grinder. reserve warm until fish is finished baking.
When fish is ~10 minutes from being done, start pasta to boil so it will be ready when fish is done.
The Plate:
Soooo Good!
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