Smoked Redfish Louviere
- Total Time
- 5 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 410 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
- 1tablespoon salt
- 1teaspoon ground red pepper
- 1teaspoon ground black pepper
- 1teaspoon ground white pepper
- 3cloves garlic, chopped fine
- ½cup (¼ pound) butter
- Juice of 2 lemons
- 1tablespoon Worchestershire sauce
- 2teaspoons dry vermouth
- 1pound lump crab meat
- 1pound fresh medium shrimp
- ½cup finely chopped green onions
- ¼cup finely chopped parsley
Nutritional analysis per serving (4 servings)
723 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 107 grams protein; 1479 milligrams sodium
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!