Grilled Salmon With Fresh Lump Crabmeat Recipes

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REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce image

Steps:

  • Heat grill to medium-high.
  • Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
  • Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
  • Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

4 redfish fillets, skin and scales remaining, fully boned
Bronzing, seafood or Cajun seasoning
Olive or any other cooking oil
Margarine, softened
Crabmeat Sauce, recipe follows
1/2 pound lump crabmeat, picked over for remaining shell pieces
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops

GRILLED SALMON WITH FRESH LUMP CRABMEAT

Categories     Fish     Quick & Easy     Grill/Barbecue

Yield serves 4

Number Of Ingredients 5



GRILLED SALMON WITH FRESH LUMP CRABMEAT image

Steps:

  • place Salmon skin side down on a large sheet of alum foil. place lump crabmeat on top of the salmon after picking the crabmeat for cartlidge. season with Salt and pepper - drizzle with lemon Juice and top with pats of butter - encase in alum foil and grill for 7-10 min

1 Filet Salmon 8 inches in length
1 lg. can of refrigerated lump crabmeat( found at BJ's or Costco
butter
Salt pepper
the juice of 1 1/2 lemons

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