Smoked Redfish Louviere
Published June 24, 1986
- Total Time
- 5 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
3 cloves garlic, chopped fine
½ cup (¼ pound) butter
Juice of 2 lemons
1 tablespoon Worchestershire sauce
2 teaspoons dry vermouth
1 pound lump crab meat
1 pound fresh medium shrimp
½ cup finely chopped green onions
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
8 grams carbs; 509 milligrams cholesterol; 723 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 30 grams fat; 2 grams fiber; 1479 milligrams sodium; 107 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the fillets dry.
- Step 2
In a small bowl mix together the salt, peppers and garlic. Rub mixture all over fish.
- Step 3
Place fillets in a smoker and smoke for 5 hours at low heat.
- Step 4
Just before fish is done, melt butter in a small saucepan over medium-high heat. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp. Saute, stirring, for 3 minutes. Add green onions and parsley and mix well.
- Step 5
Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.
Fish may be smoked in advance and refrigerated, covered. When ready to serve, preheat broiler to 400 degrees. Place fillets on a cookie sheet or in a large, flat pan. Prepare butter sauce as above and pour over it. Place pan under broiler just long enough to heat the fish through, 3 to 4 minutes.
Private Notes
Comments
While the rub and sauce are very tasty, after five hours, my fish was practically jerky. I wish Ms. Jenkins / the NYT would update the recipe with a temperature for the smoke, and perhaps a revised timeframe.
Totally agree. All of these 4th of July recipes sound great as prepared by the professional chef, and a challenge for the average, though competent home chef! That is the 12 original recipes from the NYT article when the chefs mentioned were "the" answer to a special meal. And, yes, they still are! Happy 4th!