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 ...

2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

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 ...

For my husband's birthday, we decided to go fancy and headed out to 18 Steak at L'Auberge. Since it was a celebration, he ordered the jumbo lump blue crabcake appetizer ($23). The crabcake was served ...

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 ...