Grilled Redfish and Shrimp with Cajun Cream Sauce

Many thanks to my good friend Wendy Nix for sharing this wonderful recipe. My dinner guests all agree it’s the best way to enjoy grilled redfish they’ve ever tried.

Fish and Shrimp:
2 skin-on redfish fillets
8-10 large shrimp, peeled and deveined
1 tsp Cajun seasoning
1 stick of butter

For the Cajun cream sauce:
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 tsp Cajun seasoning
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley

Directions:

Prepare grill to 375 degrees

Season redfish and shrimp with Cajun seasoning. Melt butter and brush generously on seasoned fish and shrimp. Cook redfish fillets for about 15 minutes skin side down, add shrimp in rib pocket and continue to cook 5 more minutes.                                                 

Cajun cream sauce can be made ahead or while grilling fish.  In a skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add chicken broth, heavy cream, and Cajun seasoning. Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly. Stir in the grated Parmesan cheese and chopped parsley.

Remove fillets from grill and plate, drizzle with Cajun cream sauce.

Serve immediately and enjoy!

Yields – 2 Servings