Grilled Redfish with Garlic Cream Sauce

This is a great dish with little prep and delicious results. This awesome sauce comes from my son Joshua who is an artist in the kitchen. He whipped this up for us when he was home on a visit and it has been my standard for this dish ever since.

Ingredients

• 2 medium to large redfish fillets with skin and scales

Basting Sauce

• 4 tsp margarine or butter
• 2 cloves garlic
• ½ cup Guidry’s Creole Seasoning mix (onions, bell peppers, celery, green onions, parsley, garlic)
• 10 oz evaporated milk or half & half
• 2 tbsp olive oil

Directions

Cream Sauce

1. Heat olive oil and margarine in small saucepan over medium heat.
2. Add Guidry’s mix. Sauté, stirring often. Add garlic and evaporated milk. Heat for 5-7 minutes stirring often. Change to low heat.
3. Season to taste
4. Continue simmering on low until thickened. Set aside.

Grilled Redfish

1. Preheat grill on medium heat. Season fillets.
2. Lay scale-side down on grill.
3. Cook approximately 15 minutes.
4. Apply basting sauce liberally.
5. Cook 5-10 more minutes.

Serves 4