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Scallion Redfish
Scallion Crusted Grilled Redfish with shrimp

For Fish:
2 redfish fillets, skin and scales on
Salt, cayenne, black pepper, paprika and thyme to taste
1/2 cup melted butter
3 bunches scallions, chopped fine

For topping:
1/2 stick butter
1/2 pound cleaned medium shrimp
1 tsp dried thyme leaves
2 tbs chopped fresh basil
2 tbs chopped fresh parsley
1 tbs chopped fresh garlic
1/4 cup white wine
1 tbs cornstarch
1/2 cup fish, shrimp or chicken stock
salt and pepper to taste

Preheat grill. If no grill, preheat oven to 350.

Make fish:
Rinse fillets with cold water and pat dry with paper towels. Season with salt, pepper, paprika and thyme on the flesh side only and pour melted butter over the top.  Top fillets with the scallions, pressing them down onto the fish, trying to cover the flesh with as many scallions as possible. Place fish in refrigerator for about 10 to 20 minutes.
Heat a large non-stick skillet over medium high heat and place the fillets in, skin side up. Cook for about two minutes, then carefully transfer the fillets from the pan to the grill, skin side down, reserving the brown bits in the skillet.  Cook on grill or in oven just until done, making topping in the meantime.

Make topping:
Using the same skillet, melt the butter over high heat.  Add the shrimp, thyme, basil, parsley and garlic and saute for about 2 minutes. Deglaze with the wine. Stir the cornstarch into the stock until dissolved and add to the pan, bringing mixture to a boil.  Season with salt and pepper. Remove from heat.

Remove fillets from grill or oven and cut each into equal sized halves to make four servings. Plate the fish and top with the shrimp sauce. Garnish with fresh basil leaves and thyme sprigs. Serve immediately.