A Springtime Staple: Redfish Filets with Lemon Tabasco Butter
Spring is in the air and that means fishing season is in full swing here in the lowcountry. A South Carolina staple, Redfish are an incredibly fun species to catch and also make for delicious table fare. Combining decadent flavors with locally harvested ingredients, Brays Island Executive Chef Bryant Withers has put together a recipe that is truly representative of Brays Island.
For the perfect wine pairing with your Redfish filets, our in-house sommelier Alex Young recommends the Maurice Bonnamy Crémant De Loire Brut. Following the flows of the Loire River, the Loire Valley region is known for its vast topography and diverse array of wines. This effervescent French sparkling wine pairs wonderfully with our Redfish recipe, creating an exceptional dining experience.
Yield- 6 portions
For the Redfish-
- 6 – 6 oz. portions of wild Redfish filets
- 2 oz. olive oil
- 6 oz. whole butter
- 1 tsp Cajun seasoning
- 1.5 cups mixed blanched field peas (black eyed, Crowder, lima beans Etc.)
- 3 cups chopped & blanched Swiss chard
- 1/4 cup sliced julianne sweet onion
- 1/2 med diced red bell pepper
- 1/4 cup chopped scallions
- 3 oz. heavy cream
- Sea salt & Ground black pepper to taste
Heat oil & butter in a large pan. Next, season the Redfish and sauté until golden. Remove the Redfish once sauteed, and add in the onion, cooking until tender. Finally, add in the bell peppers, chard, field peas, mix well and add cream, herbs & seasonings to taste.
For the Sauce-
- 8 oz. chardonnay wine
- 4 oz. cider vinegar
- 2 Meyer lemons (juice from)
- 3 oz. heavy cream
- 4 oz. garlic hot sauce by Tabasco
- 4 oz. whole salted butter
In a small sauce pot, reduce the wine, vinegar, and lemon by 3/4. Add in the heavy cream, and reduce. Next, add in the hot sauce and reduce, finishing with whole butter. Adjust seasoning and sauce your Redfish to serve.
For more recipes and wine pairings from our incredible culinary team and sommelier, check out the blog section of our website, and recipes like our Grilled BBQ Swordfish with Pimento Cheese Grits.
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