Grilled Redfish with Crawfish Sauce Piquant - Andrew Zimmern

Ingredients

• 1/2 stick butter
• 1/4 cup flour
• 2 tablespoons tomato paste
• 1 cup minced onions
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 1 cup minced celery
• 1 serrano pepper, minced, or more to taste
• Several sprigs of fresh rosemary and thyme, tied together tightly
• 1 cup dry white wine
• 3 cups shellfish broth or fish broth… even a nice chicken broth works
• 16 oz can tomato puree
• 1 pound cleaned crawfish tail meat (you can use shrimp or any other similar seafood
• 2 filets redfish, skin and scales left on
• 1 tablespoon Andrew Zimmern’s Grill Magic seasoning
• 2 tablespoons harissa paste
• Lemon Rice Pilaf for serving (recipe)