Share

cover art for Deep South Dining: Grilling Fish

Deep South Dining

Deep South Dining: Grilling Fish

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.




Blackened Redfish 


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. 

More episodes

View all episodes

  • Deep South Dining | National Folk Festival & Heath Riles BBQ

    48:34|
    Topic: Malcolm and Carol talk about wooden spoons and cornbread, and they welcome Thabi Moyo, Local Festival Manager for the National Folk Festival, to talk about food vending for the event. Then, Heath Riles joins the show to talk about Heath Riles BBQ, being the 2025 Memphis in May World Grand Champion, and more.Guest(s): Thabi Moyo and Heath RilesHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org
  • Deep South Dining - Classic | When Southern Women Cook

    51:32|
    Original Air Date: 11-04-2024Topic: Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook’s Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show. And they welcome first-time guest, Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." They discuss the 70+ women who contributed stories and over 300 recipes to the new book.Guest(s): Toni Tipton-Martin and Morgan Bolling Host(s): Carol Palmer and Enrika Williams Email: food@mpbonline.org
  • Deep South Dining | Juneteenth

    47:17|
    Topic: Malcolm and Java welcome talk about how they spent Father's Day weekend. Friend of the show, Chef Enrika Williams, joins the show to talk about the upcoming Juneteenth holiday and what she's been up to in Clarksdale. Chef Chris Washington also joins the Juneteenth conversation and talks about his catering company, Michael Cordell Eats, and some tasting events coming up in July.Guest(s): Enrika Williams and Chris WashingtonHost(s): Malcolm White and Java ChatmanEmail: food@mpbonline.org
  • Deep South Dining | Food Waste and Composting

    48:24|
    Topic: Malcolm and Carol welcome Matt Casteel, founder of wurmworks, LLC, to the show to talk about composting and the importance of worms in the process. Neil Strickland, Carol's composting partner, also joins the show to talk about Permaculture and living off the land in Mississippi.Guest(s): Matt Casteel and Neil StricklandHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org **Recipe**Refrigerated Spicy Dill Pickles2 lbs. pickling cucumbers2 tsp pickling spice2 garlic cloves, crushed1 jalapeno pepper, mincedBrine:2 cups white vinegar (5%)1 cup water2 Tbsp sugar1 Tbsp pickling saltWash and trim vegetables; leave whole, halve, quarter, slice, or chip. Prepare brine to boil in a small stainless-steel saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt. Tightly pack vegetables into 1 hot (1-qt/1-L) or 2 hot (1-pt/500-mL) jars. Pour hot brine over vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in the refrigerator for at least 1 month for best flavor or up to 3 months. (The longer pickles stand in refrigerator, the more flavorful they will become.)Source: The All New Ball Book of Canning and Preserving
  • Deep South Dining | Coffee Shop with Derek Emerson and Damien Cavicchi

    46:31|
    Topic: Malcolm and Carol welcome Derek Emerson (Walker's Drive-In, Local 463, CAET, Sacred Ground, and now a new project at The District at Eastover) and Damien Cavicchi (Hal & Mal's, The Walk-In, Campbell's Bakery, and La Brioche) to the studio for a special "Coffee Shop" episode. Derek and Damien set the record straight on recent gossip surrounding their newest business ventures and chat about onion rings, knife sharpening, and more! Urban Foxes provided the coffee for today's episode.Guest(s): Derek Emerson and Damien Cavicchi Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org
  • Deep South Dining - Classic | Grills of Mississippi

    48:25|
    Original Air Date: 05-13-2024Topic: It's May, so it's time to clean off the grill or buy a new one. Today's conversation is all about BBQ, Grilling, Smoking, and Outdoor Cooking. Malcolm and Carol are joined in studio by Jonathan Huddleston from Grills of Mississippi to talk about grills and rubs and the best way to cook a brisket.Guest: Jonathan HuddlestonHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org
  • Deep South Dining | Just Vanilla Bake Shop

    47:37|
    Topic: Malcolm and Carol welcome Guillermo "Billy" Salinas from Just Vanilla Bake Shop to share some pastries and chocolates and talk about how he grew up in Mexico and made a home in Jackson. Then, President and CEO of the Natchez Chamber of Commerce, Lyn Jenkins, joins the show to talk about Natchez Food and Wine coming in July.Guest(s): Guillermo "Billy" Salinas and Lyn JenkinsHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org
  • Deep South Dining | Aloha China

    48:05|
    Topic: MPB TV is celebrating Asian American and Pacific Islander Heritage Month with a special presentation of MPB's classic cooking show, Aloha China. Malcolm and Carol took a deep dive into the cookbook and share their experience. MPB's Marketing Manager, Jas N Smith, and MPB engineer and member of the original Aloha China TV crew, Eddie Bunkley, join the show to talk about the original production and the special presentation May 13th. Then, Wilson Wong from one of Jackson's first family-owned Chinese restaurants, House of Wong, talks about his experience as an Asian American introducing Chinese food to the American South.Guest(s): Jas N Smith, Eddie Bunkley, and Wilson WongHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org
  • Deep South Dining | Cinco de Mayo

    50:20|
    Topic: Malcolm and Carol are finally back in studio together after nearly a month apart. They catch up on the holidays and events that have passed, talk about how they plan to celebrate Cinco de Mayo, and welcome Stephen Burnett from Coffee Bean Corral to talk about the upcoming Jackson Coffee Festival.Guest(s): Stephen BurnettHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org