Marinated Grilled Louisiana Drumfish with Grilled Lemon Sauce

Tender Louisiana fish grilled and served with zesty lemon sauce.
Servings: 8


8 ea Louisiana Drumfish fillets, 8 oz. ea.
2 cups Onions, sliced
2 ea Garlic, whole cloves, crushed
15 ea Lemon slices
2 Tbsp Paprika
1 tsp Cayenne
1 1/2 Tbsp Coriander, ground
12 sprigs Thyme, fresh, whole sprigs
1 cup Olive oil
1 ea Lemon, halved
2 Tbsp Creole seasoning
1 1/2 cups White wine
1/2 cup Shallots, minced
3/4 cup Heavy cream
1 lb Butter, unsalted, cold, 1/2-inch cubes
Salt, to taste Pepper, to taste
1/2 cup Chives, chopped


Combine water, salt and brown sugar. Submerge Louisiana Drumfish fillets in brine and refrigerate for 2 hours.
After 2 hours, remove fillets from brine and pat dry. Season with black pepper and Creole seasoning.
Combine onions, garlic, lemon slices, paprika, cayenne, coriander, thyme, lemon slices 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 the halved lemons in Creole seasoning and grill flesh-side down until blackened.
Squeeze juice from lemons and reserve.
Combine white wine and shallots in medium sauce pot. Bring to simmer and reduce volume by ½. Add cream and simmer additional 5 minutes. Add butter in pieces while whisking constantly. Add 2 Tbsp. 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.

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