Marinated Grilled Louisiana Drumfish With Grilled Lemon Sauce

Makes 8 servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.

2 cups onions, sliced

2 whole cloves garlic

15 lemon slices

2 tbls. paprika

1 tsp. cayenne

11/2 tbls. ground coriander

12 sprigs fresh thyme

1 cup olive oil

8 (8-oz.) drumfish fillets

1 lemon, halved

2 tbls. Creole seasoning

11/2 cups white wine

1/2 cup minced shallots

3/4 cup heavy cream

1 lb. butter, cold, cut into 1/2-inch cubes

Salt and pepper, to taste

1/2 cup chopped chives

1. Combine onions, garlic, lemon slices, paprika, cayenne, coriander, thyme and olive oil in a large bowl or dish. Toss fillets in marinade and coat evenly. Refrigerate for 2 to 3 hours or overnight.

2. Prepare grill. When ready, coat flesh side of halved lemons in Creole seasoning and grill flesh side down until blackened. Squeeze juice from lemons and reserve.

3. Combine white wine and shallots in a medium sauce pot. Bring to a simmer and reduce volume by half. Add cream and simmer an additional 5 minutes. Add butter in pieces while whisking constantly. Add 2 tablespoons grilled lemon juice and season to taste with salt and pepper. Reserve sauce warm.

4. Remove fillets from marinade and season with salt and pepper. Place skin side down on an oiled grill over medium-high heat. Grill until edges begin to brown, flip, and cook flesh side for additional 2 to 3 minutes. Remove from grill. Serve with sauce spooned over and garnish with chopped chives.