Your Place or Mine?

Our weather has finally warmed up and we are loving it! Although it may be short lived considering it is only February, the warm sunny days does make you start thinking about swimsuit friendly meals. We have been grilling year round for quite some time but it is always more fun when you can hang-out outside and have a cocktail on the patio while you're cooking.

Grilled Redfish with Lemon Shrimp Topping

I paired the grilled fish with grilled red potatoes (make small foil packets with sliced red potatoes, chopped green onion, salt/pepper and drizzled with olive oil: 15 min on grill)

What you will need:

2-4  Redfish Fillets    

Creole Seasoning

1 pd. of small peeled & deveined Louisiana Shrimp

Olive Oil

1/2 cup of chopped green onion

2 fresh lemon

1 cup of light Margarine ( I used: I can't believe its not butter) 

1/4 cup of Parmesan Cheese

2 cloves of chopped garlic

1/4 cup of white wine

1 tbsp of tarragon

Drizzle each fish fillet with olive oil, fresh lemon and Creole seasoning. Grill fish on non-stick foil or spray foil with cooking spray. Cook fish on medium heat for 4 mins on each side.  

Seasoned Redfish Fillets

Redfish Fillets on foil

In a small saucepan, melt margarine and saute garlic on low heat. Add the tarragon, juice of 1 lemon, wine, 1 tbsp of Creole seasoning and shrimp. Saute only for a couple minutes, shrimp will turn pink. Remove from heat, add Parmesan cheese and 1/4 cup of green onion. Spoon over grilled fish. Garnish with sliced lemon.   

1 pd of Louisiana shrimp

Sauteed Shrimp

Lemon Shrimp Topping

I served with a simple green salad...

Enjoy!

Gratefully,

Deborah...xo!