I don't know what I posted before, but cream sauce is pretty basic. Do a redfish on the halfshell (olive oil on the fish, season w/ Cajun, Kosher salt, lemon pepper, grill 2-3 minutes each side until it flakes, flesh side first).
Cream Sauce:
Ingredients:
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup cream or half and half
•salt
•white pepper
•1/2 cup crab meat
•Few tablespoons dry white wine, a few teaspoons roasted garlic, Parmesan cheese.
Preparation:
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine, if using. Season with salt and pepper to taste, garlic, and crab. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce.
It's VERY important that you don't scald the sauce, so stir or whisk it slowly the whole time it's cooking and when it's done, take it off the fire! If it gets too thick, just add a little milk to thin it out.
Pour sauce over redfish filet prior to serving.
You can also add baby shrimp, clams, scallops, or crawfish along with a dash of Cajun mustard and cajun spice to this sauce to make a Pontchartrain sauce. OOOOH WEEEE!
Cream Sauce:
Ingredients:
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup cream or half and half
•salt
•white pepper
•1/2 cup crab meat
•Few tablespoons dry white wine, a few teaspoons roasted garlic, Parmesan cheese.
Preparation:
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine, if using. Season with salt and pepper to taste, garlic, and crab. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce.
It's VERY important that you don't scald the sauce, so stir or whisk it slowly the whole time it's cooking and when it's done, take it off the fire! If it gets too thick, just add a little milk to thin it out.
Pour sauce over redfish filet prior to serving.
You can also add baby shrimp, clams, scallops, or crawfish along with a dash of Cajun mustard and cajun spice to this sauce to make a Pontchartrain sauce. OOOOH WEEEE!