Grilled Redfish with Crabmeat Yvonne Garnish from Gala - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Grilled Redfish with Crabmeat Yvonne Garnish from Gala


1, 8 to 10 oz boneless redfish filet
1 fresh artichoke bottom
2 large button mushrooms
2 oz Meuniere Butter
3 oz Crabmeat
2 tbsp green onion 
Salt & Pepper the filet of fish and grill.

PROCEDURE: Slice mushrooms and artichoke heart.  In a heated skillet, sauté the mushrooms, artichoke, green onion, & crabmeat in Meuniere Butter. To Plate: place filet of fish in the center of the plate and top with Crabmeat Yvonne Garnish.

Meuniere Butter


1 pound salted butter
3 tbsp red wine vinegar
3 tbsp fresh lemon juice


Melt salted butter over medium heat until dark brown; whisking often, do not allow it to stick.  Slowly add lemon juice and vinegar to the butter while whisking.  When finished, turn off the heat & put into container until ready to use.

Fried Soft Shell Crabs

2  soft shell crabs
4 eggs
1 quart whole milk


Mix eggs and whole milk to make egg wash.  Clean soft shell crabs and dip into egg wash & then into flour.  Drop into 350 degree oil for 3-4 minutes.  Flip crabs half way through frying. (Soft Shells will float when they are done)  Plate and pour Meuniere Butter over them. 

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