This recipe was inspired by lunch at Red Fish Grill in New Orleans. The fish of choice in Louisiana is oily, rich-flavoured redfish, which isn't available here. But red snapper makes an excellent substitute. If you prefer to cook indoors, bake at 450 F for the same amount of time.
Lemon Butter Sauce:
- 3/4 cup dry white wine
- 3 tablespoons lemon juice
- 1/4 teaspoon grated lemon rind
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons heavy cream
- 1 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon sugar
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 tablespoon chopped garlic
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 red snapper fillets (about 7 ounces each), skin removed
- 12 large shrimp, peeled
Combine wine, lemon juice and rind, shallots and thyme in a pot over medium heat and bring to boil. Boil for 10 minutes, or until liquid is reduced to about 2 tablespoons. Add cream and boil for 2 minutes, or until liquid is again reduced to about 2 tablespoons. Reduce heat to low and add butter a little at a time, whisking constantly, until fully incorporated. Season with sugar, salt and pepper to taste. Remove from heat and keep in a warm place. Stir occasionally to keep sauce from separating while preparing the fish.
Preheat grill to high and lightly oil the rack.
Combine vegetable oil, garlic, paprika, cayenne, oregano and thyme in a small bowl and brush over fish fillets and shrimp. Season fish with salt and pepper.
Grill the fillets for 3 to 4 minutes a side, or until you just begin to see white juices, and the shrimp for 1 to 2 minutes a side, or until they turn pink. Divide snapper among plates, top with 3 shrimp each and drizzle with lemon butter sauce. Serves 4