This recipe is courtesy of Kit Wohl's Cookbook Studio and her book New Orleans Classic Appetizers (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
Redfish on the Half Shell with Dill Sauce
Greg Reggio, The Taste Buds
When we were testing recipes, Greg came over and fired up my Weber grill. Not only was it fun, the result was delicious and a no-stress, simple recipe. This method of preparing fish is also known as “fisherman-style.” When the fish’s bones are removed, the skin remains on one side of each of the two fillets. During grilling, the skin acts as a moisture retainer, keeping the flesh tender as it grills.
When the fillets are placed directly on the grill, skin side down, the skin hardens and chars. This allows the fish either to be served as a whole fillet on a serving board, ready to be sliced, or presented whole. The fish can be divided into beautiful slices or bites, leaving the skin behind for delightful appetizers slices drizzled with the dill sauce.
SERVES: 4
4 fresh red fish fillets, 6 to 7 ounces each and 1/2 to 3/4 inches thick, skin on
4 teaspoons unsalted butter, melted and clarified
4 teaspoons Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend, or prepare your own using the recipe below or other preferred seasonings such as springs of fresh herbs, rosemary, thyme, basil or oregano, optional.
DIRECTIONS
Either build a bank of coals on one side of a coal-fired grill, or heat only one side of a gas grill. When the coals have burned down and are coated with ash, they should be ready.
Dust the skinless side of each fillet with 1 teaspoon of seasonings and place it directly on the cool side of the grill. Cover the grill and cook the fillets for 6 to 7 minutes. The fish will be done when the thickest part of the fillet is pressed with the tip of a finger and the impression remains. Alternately, gently flake the fish open; if the flesh is opaque, the fillet is done.
When the fillets are cooked, remove them from the grill and brush the skinless side of each one with clarified butter.
NOTES:
Greg doe not marinate his fillets, but a marinade does add flavor to the fish, both inside and outside. You may use your favorite marinade. Some friends use Paul Newman’s vinaigrette dressing.
If you’d like to enhance the flavor of the smoke, place a couple of handfuls of fresh herb sprigs—such as rosemary, thyme, basil or oregano—below the cooler side of the grill surface and beneath the fish. Wood chips soaked in water serve the same purpose. A long fish spatula will be needed to properly remove the fillet from the grill.
If the cooked fillets have been refrigerated overnight, they will slice more cleanly, especially if done with a knife that has been dipped in water.
HOMEMADE BLACKENED SEASONING
The trick is to use it sparingly. A light dusting of this seasoning is all that’s necessary to impart a fine flavor to seafood without overpowering the delicate taste of the fish.
4 tablespoons sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
2 tablespoons freshly ground black pepper
1 tablespoon freshly ground white pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme leaves
dash chili powder
dash cumin powder
DIRECTIONS
Place ingredients in a small jar, cover and shake together to mix. Store tightly covered.
DILL SAUCE
2/3 cup mayonnaise
2-3 tablespoons minced fresh dill, or 1 tablespoon dried
1 tablespoon white vinegar
1 tablespoon Creole mustard
1/2 teaspoon dehydrated onion flakes*
6 drops Louisiana hot sauce
2 tablespoons freshly squeezed lemon juice
*These can be found on the spice shelves of stores and markets.
DIRECTIONS
Combine all ingredients well and chill.
To serve, slice the fillets and arrange the slices on a serving platter or on individual small plates. Ladle some of the dill sauce on each slice and garner with fresh dill. The fillets also may be served whole, to allow portions of the fish to be removed from the hardened skin.
This recipe is courtesy of Kit Wohl's Cookbook Studio and her book New Orleans Classic Appetizers (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
