Dust redfish with Creole seasoning and cook in a cast iron skillet. Cooking the cabbage…place butter in a pot. Add garlic and let cook until just brown. Add onions and let sweat until onions are translucent. Add cabbage, beer, salt, and pepper, and braise for approximately 20 minutes. Just before cabbage is tender, add carrots. Place crystal in a saucepot and let reduce by 1/2 then whisk in butter.
Combine honey and butter, and heat to 100 degrees then slowly burre mix in hot sauce.