Marinated Grilled Louisiana Drumfish with Grilled Lemon Sauce

Marinated Grilled Louisiana Drumfish with Grilled Lemon Sauce

Courtesy of Louisiana Seafood Promotion and Marketing Board

4 Louisiana Drumfish fillets, 7-8 oz. ea.

1 cup Onions, sliced

6 Garlic Coves, crushed

10 Lemon Slices

1 Tbsp. Paprika

1/2 tsp. Cayenne

2 tsp. Ground Coriander

6 Sprigs Fresh Thyme

1/2 cup Olive Oil

1 Lemon, halved

1 Tbsp. Creole Seasoning

3/4 cup White Wine

1/4 cup Shallots, minced

1/4 cup Heavy Cream

1/2 lb. Unsalted Butter (cold), 1/2-inch cubes

Salt and Pepper to taste

1/4 cup Chives, chopped

Combine onions, garlic, lemon slices, paprika, cayenne, coriander, thyme and olive oil in large bowl or dish. Toss Louisiana Drumfish fillets in marinade and coat evenly. Refrigerate for 2-3 hours or overnight.

Prepare charcoal or gas grill. When ready, coat flesh side of halved lemons in Creole seasoning and grill flesh-side down until blackened. Squeeze juice from lemons and reserve.

Combine white wine and shallots in a medium sauce pot. Bring to simmer and reduce volume by 1/2. Add cream and simmer an additional 5 minutes. Add butter in pieces while whisking constantly. Add grilled lemon juice and season to taste with salt and pepper. Reserve sauce warm.

Remove fillets from marinade and season with salt and pepper. Place fillets skin-side down on oiled grill over medium-high heat. Grill skin side until edges begin to brown and then flip over and cook flesh side for additional 2-3 minutes. Remove fillets from grill.

Serve fillets with sauce spooned over and garnish with chopped chives.