Editor’s Note: This recipe is from Christine Flores
My husband and I fish as often as we can, and throwing a redfish filet or two on the grill using my son Joshua’s awesome garlic cream sauce is a perfect way to end the day.
Here’s how to prepare this delicious meal.
- 2 medium to large redfish filets (with skin and scales)
- 4 tsp. margarine or butter
- 2 cloves garlic, minced
- ½ cup Guidry’s Creole Seasoning mix
- 10 oz. evaporated milk or half & half
- 2 tbsp. olive oil
Cream sauce preparation
Heat olive oil and butter in small saucepan on medium heat. Add Guidry’s mix. Sauté, stirring often. Add evaporated milk and minced garlic. Heat for 5 to 7 minutes, stirring often. Change to low heat. Season to taste. Continue simmering on low until thickened. Set aside.
Grilled redfish preparation
Preheat grill to medium heat. Season fillets with Guidry’s Creole Seasoning. Put scale-side down on grill. Cook approximately 15 minutes. Baste liberally with cream sauce. Cook an additional 5-10 minutes.
JOIN THE CLUB, get unlimited access for $2.99/month
Become the most informed Sportsman you know, with a membership to the Louisiana Sportsman Magazine and LouisianaSportsman.com.