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 ...

First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...

Serving size varies. Recipe is by Matt Cotton, of Baton Rouge. Redfish fillets, skin on Seasonings of choice ( Matt uses Slap Ya Mama, onion powder and a sprinkle of cinnamon.) 1. Heat grill and ...

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...