Crab-Stuffed Redfish with Creole Beurre Blanc & Roasted Potatoes

By Culiora

Tender redfish fillets are mounded with a savory lump crabmeat stuffing, baked until flaky, and finished with a rich, tangy Creole spiced beurre blanc. Crispy roasted baby potatoes round out this classic Louisiana Gulf Coast restaurant staple.

• Servings: 4
• Prep time: 25 min
• Cook time: 35 min
• Total time: 60 min

Ingredients

• 600 g baby yellow potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 250 g lump crabmeat, picked through for shells
• 2 tbsp unsalted butter
• 1/2 pcs small yellow onion, finely diced
• 1 pcs celery stalk, finely diced
• 1/2 pcs small green bell pepper, finely diced
• 1 clove garlic clove, minced
• 40 g panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Creole seasoning (salt-free or low-sodium)
• 1 pcs large egg, beaten
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 4 pcs redfish fillets (or red drum/red snapper), skinless (approx. 180 g each)
• 1 tbsp melted unsalted butter
• 1/2 tsp Creole seasoning
• 1 pcs shallot, finely minced
• 80 ml dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp heavy cream (double cream)
• 1/2 tsp Creole seasoning
• 150 g cold unsalted butter, cubed into 1 cm pieces
• 1 tbsp fresh chives, finely snipped

Instructions

1. Preheat the oven to 200°C (180°C fan). Line a large rimmed baking sheet with baking paper.
2. Toss the halved baby potatoes with olive oil, salt, black pepper, and garlic powder. Spread them cut-side down on one half of the prepared baking sheet (or on a separate tray) and roast for 15 minutes before adding the fish.
3. While the potatoes pre-roast, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion, celery, and green bell pepper; sauté until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove from the heat and allow to cool for 5 minutes.
4. In a medium bowl, combine the cooled vegetable mixture, lump crabmeat, panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, Creole seasoning, and chopped parsley. Gently fold together with a spatula so the crab lumps stay intact.
5. Pat the redfish fillets dry with kitchen paper. Arrange them on the baking sheet alongside the potatoes. Brush each fillet with melted butter and lightly dust with 1/2 teaspoon of Creole seasoning. Spoon an equal mound of the crab stuffing on top of each fillet, pressing gently so it holds together.
6. Transfer the sheet back to the oven and roast at 200°C for 15 to 18 minutes, until the fish flakes easily with a fork (internal temperature reaches 60°C) and the crab stuffing is hot and lightly golden on top. If needed, broil for 1 to 2 minutes at the end for extra color.
7. While the fish bakes, prepare the Creole beurre blanc: In a small saucepan over medium heat, combine the minced shallot, white wine, lemon juice, and 1/2 teaspoon of Creole seasoning. Simmer vigorously until the liquid reduces down to about 2 tablespoons, roughly 5 to 6 minutes.
8. Stir in the 2 tablespoons of heavy cream and bring to a brief simmer for 30 seconds to stabilize the reduction. Reduce heat to the lowest setting (or remove the pan temporarily from the heat).
9. Whisk in the cold cubed butter, one or two cubes at a time, allowing each addition to emulsify completely into the sauce before adding more. Swirl the pan constantly to maintain a silky, opaque emulsion. Taste and add a pinch of salt if needed. Keep warm in an insulated cup or over a warm water bath; do not allow it to boil or it will split.
10. To serve, spoon a generous pool of Creole beurre blanc onto each warmed dinner plate. Carefully transfer a stuffed redfish fillet onto the sauce, arrange the crispy roasted potatoes alongside, and scatter fresh snipped chives over the top.