Found this recipe in today's newspaper:
Grilled Redfish or Speckled Trout
Makes 4 servings
4 redfish or trout fillets, about 8 ounces each (leave the scales on)
4 tablespoons vegetable oil
Salt and cayenne to taste
1 stick butter
? cup fresh lemon or lime juice
2 tablespoon Lea & Perrin's White Wine Worcestershire Sauce
1 teaspoon paprika
Prepare the grill.
Rub the fish with the vegetable oil and season with salt and cayenne. In a small saucepan, heat the butter with the lemon or lime juice, Worcestershire sauce and paprika. Stir to mix. Remove from the heat.
Put the fillets on the grill, scale side down over a medium fire. Dab them with some of the sauce and close the lid. Cook for 2 to 3 minutes. Dab again with the sauce, close the lid, and cook for 3 to 5 minutes or until the fish flakes easily with a fork. When serving, drizzle the fish with the remaining sauce.
Here is a recipe for crabmeat salad that sounds like it is perfect for a hot day:
Makes 6 servings
DRESSING
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon rice wine vinegar
1 teaspoon Creole mustard
? teaspoon salt
? teaspoon freshly ground pepper
SALAD
1 pound lump crabmeat, picked over for shells and cartilage
1 small red onion, chopped
3 tablespoons thinly sliced fresh basil
12 slices Creole tomatoes
Make the dressing by combining all the ingredients. Whisk or shake in a jar fitted with a lid.
Put the crabmeat, red onion and basil in a bowl and drizzle with the dressing. Cover and refrigerate for up to 3 hours. To serve, arrange the crabmeat mixture on two slices of tomatoes.
