Redfin Seafood Grill & Fish Market,
north of Bethany Beach on Highway One, is one comfortable, classy place.
With friendly service and great food, plus an inviting ambiance, it
should be a must on every diner’s list.
On a recent visit there, we were lucky to
have a very attentive and friendly server, Kevin, who also knew his menu
well and made great suggestions. He brought our beverages as we looked
over the menu, and as we looked I was glad there were three of us dining
tonight instead of the usual two, which means, of course, more things to
try! Starters all sounded scrumptious, from wok roasted mussels with
andouille sausage to spicy lemon orange shrimp scampi and Ducktrap Farm
smoked salmon. After much discussion, we settled on fried
buttermilk-soaked calamari with a spicy tomato  basil
sauce, tempura battered fried baby lobster tails with spicy mayo and a
soy ginger dipping sauce, and crab stuffed baked oysters, one of the
specials of the day. When our plates arrived, it was clear that
presentation was a big part of the appeal of dining at Redfin, as
everything was artfully displayed. (Pictured here, the grilled swordfish
served with creamy crawfish risotto and Louisiana Creole butter.)
Can I just say this? I love calamari, and
get it pretty much wherever it’s served, but all of us agreed, we have
never had better. It was the most tender and delicious calamari (must be
the buttermilk!) with a tasty sauce that was just perfect. The lobster
tails were standing on end and entwined around each other, the tempura
batter giving them a wonderful crispiness and texture, the spicy mayo
adding a nice little kick to it, while the oysters (yum!) were piled
high with tasty crab meat. We were sure off to a great start.
Kevin came back and told us of the
special entrees of the day, which included wild rockfish as well as
jumbo shrimp picatta with lemon, capers, and white wine garlic butter
atop saffron sun-dried tomato risotto. Also on the menu are fresh fish
dishes as well as red meat, and even a pasta or two. Selections ranged
from pan seared grouper with rosemary lemon butter to Chilean sea bass
with red and yellow bell peppers, filet mignon, grilled meatloaf with
wild mushroom veal demi glace, surf and turf, and linguine with lobster
tail, scallops, mussels, fish and big shrimp. Since Kevin was so keen on
the shrimp picatta we had to try that, and added the grilled swordfish
with creamy crawfish risotto and Louisiana Creole butter, and the big
pork chop with balsamic tomato soy barbecue glaze and Yukon mashed
potatoes.
We were all in heaven. The shrimp lived
up to its name (jumbo) and the sun-dried tomato risotto was divine, the
seasonings all blending artfully. We couldn’t get enough of this! The
pork chop was a huge thick juicy one, so tender the steak knife that it
was served with was unnecessary. The swordfish was presented with a big
crawfish sitting atop it, the fish grilled perfectly, the Creole butter
adding a little jolt of flavor to the risotto. There was quite the
feeding frenzy as we all enjoyed and shared our meals.
Somehow we still had room for dessert.
Kevin suggested his favorite, the homemade tiramisu, and as he had
offered so many great selections the rest of the evening we just went
along with this one as well, adding to it the key lime pie and warm
banana bread pudding. We all agreed that the key lime pie was, if not
the best we had ever eaten, certainly up there with them, and a big
piece of pie it was! The tiramisu was served in a snifter, complete with
lots of whipped cream, and was light and fantastic. The bread pudding
was like layers of bananas foster and French toast with a warm cinnamon
sauce, perfect for a chilly night.
Redfin
is now open Wednesday through Sunday at 5 p.m. During the summer, hang
out on its open deck or in the bar area and have great appetizers while
you wait for your table. It’s fun and fabulous, so check it out!
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