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Redfish with tomato-corn relish
Note: you can prepare the redfish either on the halfshell (see technique here) with the lemon and butter or you can cut the fillets off the skin (and remove the bloodline) and cook in a packet on the grill. If cooking on the halfshell, make sure skin and scales are attached.
1 redfish, cut into 2 fillets
2-3 basil leaves, cut into ribbons
1 tbs butter (or heart-healthy spread)
8 oz cherry tomatoes (or any homegrown tomato)
1 ear of corn, kernels and milk cut from cob
1-2 tsp olive oil
1 tbs flavored vinegar (I used white balsamic fig-infused vinegar)
salt & pepper to taste
foil for packets
Heat oven to 400 or grill to medium high. Season fish with cajun seasoning, lemon juice, basil. Dot with butter. Grill on the halfshell or place skinless fillets in foil packet. Fish is done when flaky (up to 20 minutes for a large halfshell on the grill, about 10-12 minutes for a packet).
For tomato-corn relish:
Slice tomatoes in half. Toss with corn, olive oil and vinegar. Season with salt and pepper. Fold into foil packet and cook for about 20 minutes, until tomatoes are wilted and corn is tender.
Top fish with tomato mixture and serve over rice (or greens), garnish with lemon.
(Note: If cooking fish on the halfshell, remove the "white meat" part of fillet to the plate for serving. Don't serve the darker portions or skin.)