Recipe by executive chef Phil Callahan, Carter Plantation

Makes 10 servings

Ingredients:

• 10 redfish fillets (4 ounces each)
• 3 ounces olive oil
• 2 shallots, minced
• 1 cup veal stock
• 1/2 cup lemon juice, fresh squeezed
• 3/4 pounds butter, in all
• 1 1/2 pounds Louisiana lump crabmeat
• 2 tablespoons chives, minced
• Salt and pepper, to taste

Instructions:

Season redfish with salt and pepper. Heat a sauté pan over high heat. Add olive oil. Add fillets to pan. Cook completely, then dispose of oil. Replace with 1/2 cup butter. Sauté shallots. Add veal stock and lemon juice, reduce by half. Whisk in remaining butter. Fold in crabmeat and chives. Place fish on a warm plate and top with sauce.