Smoked Redfish Louviere

Ingredients

• 4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 3 cloves garlic, chopped fine
• ½ cup (1/4 pound) butter
• Juice of 2 lemons
• 1 tablespoon Worchestershire sauce
• 2 teaspoons dry vermouth
• 1 pound lump crab meat
• 1 pound fresh medium shrimp
• ½ cup finely chopped green onions
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    721 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 107 grams protein; 509 milligrams cholesterol; 2730 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Pat the fillets dry.
2. In a small bowl mix together the salt, peppers and garlic. Rub mixture all over fish.
3. Place fillets in a smoker and smoke for 5 hours at low heat.
4. Just before fish is done, melt butter in a small saucepan over medium-high heat. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp. Saute, stirring, for 3 minutes. Add green onions and parsley and mix well.
5. Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.

• Fish may be smoked in advance and refrigerated, covered. When ready to serve, preheat broiler to 400 degrees. Place fillets on a cookie sheet or in a large, flat pan. Prepare butter sauce as above and pour over it. Place pan under broiler just long enough to heat the fish through, 3 to 4 minutes.

5 hours 10 minutes