Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...
This recipe involves three steps to creating this delicious dish. We will start with the herb cream sauce, move onto cooking the mesquite grilled redfish and then finish the dish with sautéed lump ...
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