Redfish on the Half Shell

Prep Time: 1 Hour

Yields: 6 Servings


Bourbon House is another of those iconic Brennan restaurants in New Orleans, famous for its seafood presentations. This recipe from Chef Darin Nesbit is a restaurant favorite. The addition of jumbo lump crabmeat to the beurre blanc makes it one of the most sought-after dishes in the Crescent City.


6 (6–8 ounce) redfish fillets, skin-on and scale-on

¼ cup vegetable oil

Creole seasoning to taste

2 tbsps melted butter

2 shallots, minced

2 lemons, peeled and chopped

2 tbsps fresh thyme leaves

1 bay leaf

6 black peppercorns

½ cup white wine

½ cup heavy whipping cream

1 cup cold unsalted butter, chipped

kosher salt and white pepper to taste

1 pound jumbo lump crabmeat, carefully removed of shell pieces, lumps left whole

¼ cup thinly sliced green onion

¼ cup chopped parsley


Preheat oven to 250°F. Preheat a gas or wood grill to high heat according to manufacturer's directions. Rinse fillets thoroughly and pat dry with paper towels. Place on a large baking pan, brush with oil and season generously with Creole seasoning. Place fillets, skin side down, on grill, cover loosely with foil and grill 8–10 minutes or until fish flakes easily. Place on cookie sheet and hold in warm oven. In a 2-quart, heavy-bottomed saucepan, add melted butter over medium-high heat. Add shallots and chopped lemons and sauté 1–2 minutes. Add thyme, bay leaf and peppercorns, simmer 1 minute then add white wine. Bring to a rolling boil and reduce wine to ½ tablespoon. Add cream and reduce by half or until thickened and syrupy. Do not scorch. Reduce heat to medium and whisk in cold butter, a few chips at a time, swirling constantly after each addition. Do not stop swirling or allow butter to boil as it will break and separate. Continue to swirl until all butter is added. Remove from heat quickly and strain through a fine sieve. Season sauce to taste using salt and pepper. Quickly toss lump crabmeat and green onions to the lemon-butter mixture. You may return pan to stove 1 minute to heat through, but do not simmer or boil. When ready to serve, place 1 fillet of redfish in center of each large serving plate and top with an equal portion of lump crabmeat and lemon beurre blanc. Garnish with chopped parsley.