Redfish with Sizzling Crabmeat and Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The surprise in this dish is based on the fact that you can get clarified butter extremely hot without burning it. Hot enough to sizzle anything it’s poured over. The butter looks very harmless when I bring it to the table, but when I spoon it onto the fish and its topping drama! Along with a wonderful aroma.


  • cup chopped flat-leaf parsley (about half a bunch)
  • 1 Tbsp. capers, chopped
  • 2


  1. Preheat the broiler and broiler pan. Combine the parsley, capers, garlic, and crabmeat in a small bowl. Sprinkle in the Worcestershire sauce and lemon juice, and toss to combine.
  2. Season the fish with salt and pepper. Broil about 4 inches from the flame for about 6 minutes, or until the slightest hint of browning is seen around the edges. Check the fish to see i