Ingredients

• 8 fillets of redfish
• Pepper and salt for sprinkling
• Melted butter for basting
• Red wine and mushroom sauce:
• 3 quarts beef stock
• 1 cup carrots, chopped
• 1 cup white onions, chopped
• 1 cup celery, chopped
• 2 cloves garlic, chopped
• 1 tsp. leaf thyme
• 2 bay leaves
• 3 cups dry red wine
• About 4 tsp. salt, more if desired
• About 1 tsp. black pepper
• 8 fresh ripe tomatoes, cut up (or 4 cups canned tomatoes)
• 3 Tbsp. Worcestershire sauce
• 1 1/2 pounds butter
• 3 cups flour
• 1 3/4 cups sliced mushrooms
• 1 1/2 pounds lump crabmeat

Method

1. Preheat the broiler and prepare the pan and fish fillets for broiling. Set aside. To prepare the red wine sauce, combine all the ingredients except the butter, flour, and mushrooms in a large kettle and cook over medium-high heat for about 4 to 6 minutes, or until heated through. Add the butter and cook, stirring, until the butter is completely melted and evenly blended in. Then gradually stir in the flour and cook over medium high heat until thoroughly blended. Add the mushrooms and cook for several minutes longer, then remove the kettle from the heat. Stir well and ladle about 1 1/2 quarts of the sauce into a saucepan. (Reserve any remaining sauce for later use; let cool, then refrigerate.) Add the crabmeat and cook over very low heat for about 5 minutes. Remove the pan from the heat and set aside while you broil the redfish fillets. Place each fillet on a warmed dinner plate and top each with about 1/3 cup of the red wine sauce and lump crabmeat. Serve immediately. Serves 8.