Monday, August 30, 2010

Redfish Fish on the Half Shell

I was in New Orleans earlier this year and ate at Couchon (pig)  I ordered their Oven Roasted Gulf Fish - Fisherman Style.  Fisherman style is a filet with the skin and scales still on.  It was cooked very simple with just salt and light seasoning on it.  It was the most moist redfish I've ever eaten.  It just flaked away.  Keeping the skin and scales on really made a difference.  The other day, picked up Field and Stream magazine and found this article with this recipe listed by the owner of Couchon.  I haven't made it yet, but I know it's worth catching a few fish to try it our. I thought I would share it with you:

Six 7-oz. fillets of redfish (or other fish), skin and scales on, with pin bones removed
1/4 tsp. kosher salt for each fillet
Scant 1/4 tsp. black pepper for each fillet
Scant 1/4 tsp. crushed red chili flakes for each fillet
1/2 cup extra-virgin olive oil
1 Tbsp. coarse sea salt
1/2 cup chopped Italian parsley
Two large lemons

1. Rinse the fish fillets and pat dry with paper towels. Place them on a baking sheet and season each with the salt, pepper, and chili flakes. Drizzle half of the olive oil over the fish. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill.
2. Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale-side down on the hot grill and do not move. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.)
3. Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice (through a small strainer or cheesecloth) evenly over the fish. Serves 6