Here is an awesome summer recipe for the grill! Step one involves finding yourself a B’ASS Fisherwoman that can catch a nice redfish within the legal slot limit, filleting the fish, and then getting ready to make (and chow down on) a fantastic dinner!
Serving size: 2
2 redfish fillets (10 ounces each)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Jamaican Jerk Seasoning
1 tablespoon canola oil
1 cup Panko bread flakes
1 head of garlic
1 tablespoon olive oil
1 red pepper
1 yellow pepper
1 green pepper
Cut off the very top of the head of garlic and lightly drizzle with olive oil, then season with a dash of salt and pepper. Bake garlic at 350 degrees covered with aluminum foil for an hour and a half. Let garlic cool and then pop cloves out.
While garlic is cooling, season redfish filets with salt, white pepper and jerk seasoning, then lightly brush filets with canola oil. Press filets into 1 cup of Panko bread flakes. Grill on charcoal grill for approximately 10 minutes or until fish flakes with a fork
Julienne onion along with red, yellow and green bell peppers. Add onion and 1 tablespoon extra virgin olive oil to sauté pan and cook on medium high heat for about 1 minute. Add peppers, sauté for 2 more minutes. Add roasted garlic and sauté for one more minute. Place peppers and onions on top of fish and serve with a steamed artichoke on the side.