Recipes
Whole Grilled Redfish with Salsa Verde
Ryan Prewitt
Executive Chef
Pêche
New Orleans
La.
Rate this recipe
Yield
2 servings
Ingredients
21/4
to 21/2 Lb
Whole redfish, gutted, gilled, and scaled
2
tbs
Olive oil
2
tsp
Salt
1
tsp
Freshly ground black pepper
As needed
Sea salt
1
Prepare a medium-hot grill, preferably with wood burned down to coals.
2
Make sure redfish is scaled and inner cavity is completely clean. Make 3 evenly spaced deep cuts into each side of fish. Dry fish off thoroughly with a towel and, if you have time, allow to sit in front of a fan for about 15 minutes to finish drying. You can also leave fish standing upright and uncovered in refrigerator overnight.
3
Spread oil on both sides of fish and season with salt and pepper. Place fish on grill and cook almost completely on one side, about 10 to 15 minutes.
4
Turn fish to other side and cook for another 10 to 15 minutes, or until flesh has turned from opaque to white and meat around collar is soft.
5
When fish is cooked, heavily sauce a serving plate with salsa verde, place fish on top, then pour more salsa verde on top. Finish with sea salt.
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