Recipe by executive chef Phil Callahan, Carter Plantation
Makes 10 servings
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.