Smoked Redfish Louviere

• 4 10 to 12 ounce fillets of redfish or other fresh, firm saltwater fish
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 3 cloves garlic, chopped fine
• 1/2 cup (1/4 pound) butter
• Juice of 2 lemons
• 1 tablespoon Worchestershire sauce
• 2 teaspoons dry vermouth
• 1 pound lump crab meat
• 1 pound fresh medium shrimp
• 1/2 cup finely chopped green onions
• 1/4 cup finely chopped parsley

1. Pat the fillets dry.
2. In a small bowl mix together the salt, peppers and garlic.
3. Rub mixture all over fish.
4. Place fillets in a smoker and smoke for 5 hours at low heat.
5. Just before fish is done, melt butter in a small saucepan over medium-high heat.
6. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp.
7. Saute, stirring, for 3 minutes.
8. Add green onions and parsley and mix well.
9. Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.

fish, salt, ground red pepper, ground black pepper, ground white pepper, garlic, butter, lemons, worchestershire sauce, crab meat, shrimp, green onions, parsley

Taken from cooking.nytimes.com/recipes/11118 (may not work)