Redfish On The Half Shell With Lemon Butter Lump Crabmeat Sauce Recipes
LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)
The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.
Provided by Marla Swoffer
Categories Sauces
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine ingredients and microwave for 1 minute or until melted.
- Stir and drizzle or dip.
Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4
REDFISH ON THE HALF SHELL
Do not scale the fish. The scales become the baking, (grilling?) dish. The amount of basting sauce is enough for a whole fish. Prep time includes marinating time. BTW, it is spelled redfish, but Zaar did not recognize it that way. Also, I had to guess at the size.
Provided by bayousong
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice whole redfish in half, length-wise.
- Do not scale.
- Lightly salt fish and coat with lime juice.
- Melt butter.
- Add the Worcestershire sauce, and Old Bay Seasoning.
- Baste fish well with butter mixture.
- Let marinate for 30 minutes before cooking.
- Place fish on BBQ grill, scales down and cook.
- Continue to baste until done.
Nutrition Facts : Calories 211.4, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 286, Carbohydrate 2.1, Sugar 1, Protein 0.3
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