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Deep South Dining
Deep South Dining: Grilling Fish
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Fish on the grill can be a tasty and easy meal, if only half of the fillet did not stick to the grates. This is a common mistake that can be fixed by making sure your grill is hot enough and coated with just a touch of oil. Today's guest on Deep South Dining share this and more tips about grilling fish and how to shop for the perfect cut or whole fish. From the Farmer's Table Cooking School we welcome Chef Connor Wolf and from Duggan's Seafood, John Lester. Also Malcolm and Carol look forward to the 1st Annual Sweet Mississippi Tea Festival in Poplarville.
Serves 4
Ingredients:
- 2 Redfish Filets, skin off and pinbones removed
- 3 tablespoons smoked paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2-1 teaspoon cayenne pepper
- 1 lemon, cut into wedges
- 3-4 Tablespoons of Butter
- 1-2 Tablespoons of Veg. Oil
1. Heat a large Cast Iron Skillet Or Stainless Steel Pan over medium high heat until the pan is smoking hot with not oil added to the pan yet
2. Mix all the dry ingredients together to make your blackened seasoning. Season the presentation side of the redfish (opposite of skin side) with blackened seasoning
3. Add the Veg. Oil to the pan and swirl to allow the oil to evenly disperse
4. Place the fish in the pan with the seasoned presentation side face down. Season the opposite side with S&P. All the fish to cook for 4-5 minutes before flipping.
5. After the fish is firm and opaque remove from the pan and place on the plate. Add the butter to the pan and whisk lightly then squeeze some lemon juice in to make a pan sauce. Drizzle over the fish and serve.
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