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Redfish Imperial


  • 6-8 6 oz. portions of fresh Redfish fillets
  • Seafood Magic or Creole seasoning
  • flour for dusting
  • olive oil
  • For Crab Imperial:
  • 1 lb. lump crabmeat picked over for shells
  • 4 Tbsp. finely minced celery heart
  • 2 Tbsp. finely diced red bell pepper
  • 2 Tbsp. finely diced green bell pepper
  • 2 Tbsp. finely sliced green onions
  • 1 lemon juiced
  • 1/2-1 tsp. Seafood Magic or Creole Seasoning
  • 4 Tbsp. Hellmann's Mayonnaise
  • Lemon pepper to taste
  • Parsley to garnish


  1. Saute the veggies in about 1-2 tablespoons of butter and squeeze one lemon over veggies. Combine all ingredients for the crab imperial and chill.
  2. Season the redfish filets with Seafood Magic or Creole seasoning. (Chiqui used lemon pepper also.) Very lightly dust fish with all purpose flour. Heat olive oil in an oven-proof saute pan until almost smoking. Place fish in hot oil and sear on one side. Turn fish over and top with equal portions of Crab Imperial mixture. Place the pan in a 375° preheat oven for about 12-15 minutes until fish is fully cooked.
  3. Run under a broiler until top has lightly browned; serve immediately. (I did this for about 3-4 minutes)

Recipe Notes

Yield: 6-8 servings.

Note:  When I made this I bought one small fillet of redfish. It was a little over one pound.  I did not thaw out enough crabmeat but I think I had maybe 6 oz. of king crabmeat. The recipe called for six portions and I had about 3-4 portions.