My baby girl turned 17. Five words that bring a lump to to my throat; time has gone by way too fast.
She chose to celebrate her birthday at Joe's Crab Shack.
My Bebe' and her daddy.
My Bebe' with her BFF.
My oldest homegirl, the college student with her boyfriend. So happy to have have them both with us to celebrate.
Me and my hubby, looking forward to eating some crabs!
The weather has cooled down a bit, the evenings have been picture perfect, why not grill some fish. I struck major swag, my fish guy had red snapper! Red snapper, the possibilities! Delicious, full of flavor, my eyes are still rolling in the back of my head.
2 each 8 ounce redfish fillets with skin on one side
4 tablespoons butter
1/3 cup of white wine (I used Chardonnay)
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon Creole Seasoning (I used Emeril's Essence)
2 green onions sliced on the bias
Melt butter in a saucepan and add the white wine, Worcestershire sauce and garlic powder. Spoon a couple of tablespoons over each fillet and then generously season with the Creole seasoning.
Slice one of the lemons and place the slides on the redfish.
Pre-heat the grill to medium and place the redfish directly on the grill.
Grill for 20-25 minutes, basting the fish with the remaining butter sauce about every 7 to 8 minutes.
Remove the fish from the grill to a serving platter. Squeeze fresh lemon juice over the cooked fish.
As an option, I grilled 1 lb. of peeled and de-veined shrimp using the same sauce. Only I put the shrimp in a disposable foil pan, poured the butter sauce over the shrimp and place the pan on the grilled and cooked the shrimp along side the fish. The shrimp took approximately 10 minutes to cook through. Spoon the shrimp over the fish and garnish with the sliced green onions.
That's what I call putting the "Aucoin" on it!