• 2 or 3 red fish fillets
  • 2 shallots, diced
  • 1 cup celery, diced
  • 1 green bell pepper, diced
  • 5 cloves garlic, minced
  • ½ stick butter
  • 8 oz. lump crabmeat
  • ¼ pound of shrimp peeled and deveined
  • Cooking sherry to taste
  • Salt and pepper to taste or your favorite Cajun seasoning
  • 1½ cups of heavy cream
  • 1 teaspoon lemon juice
  • 2 Tablespoons of creole or Dijon mustard

Set the EGG for direct cooking at 375°F.
Season redfish with salt and pepper or blackening seasoning. Add the fish to a cast iron grid (flat side up) and grill until opaque. Set aside.
Into a Dutch oven, add butter and sauté celery, bell pepper and shallots. Sauté until the vegetables soften. Add garlic, crabmeat, shrimp and lemon juice. Cook until the shrimp begins to turn pink.
While cooking the shrimp add a little sherry and then reduce. Season with salt and pepper or Cajun seasoning. Add creole mustard and heavy cream and bring to a boil. Slowly reduce, then pour over grilled red fish and serve.