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Grilled Redfish with Fire and Ice Salsa
These recipes are sent to TSFMag from the kitchen of Maggie Gordon.
4 medium to large redfish fillets
1/2 stick butter, melted
Favorite seafood seasoning to taste, Old Bay, Tony Chacere, etc.
Dip redfish fillets in melted butter and sprinkle with seafood seasoning. Place seasoned redfish fillets on grill. Grill each side approximately 3-5 minutes depending thickness and grill temperature. When they flake easily with a fork they are done.
Spoon salsa over grilled redfish fillets and garnish with watermelon, avocado slices, lime slices and cilantro sprigs.
Serves four.
Fire and Ice Salsa
2 cups bite-sized melon balls (seedless watermelon works best)
1 cup picante sauce (I prefer Pace brand)
3 Tbsp fresh cilantro, coarsely chopped
Scoop bite-size balls from seedless watermelon and place in colander for ten minutes to drain. In large mixing bowl, combine melon balls, picante and chopped cilantro. Stir gently until well mixed. Place in refrigerator for at least several hours, can be made one day ahead for best flavor mingling.
4 medium to large redfish fillets
1/2 stick butter, melted
Favorite seafood seasoning to taste, Old Bay, Tony Chacere, etc.
Dip redfish fillets in melted butter and sprinkle with seafood seasoning. Place seasoned redfish fillets on grill. Grill each side approximately 3-5 minutes depending thickness and grill temperature. When they flake easily with a fork they are done.
Spoon salsa over grilled redfish fillets and garnish with watermelon, avocado slices, lime slices and cilantro sprigs.
Serves four.
Fire and Ice Salsa
2 cups bite-sized melon balls (seedless watermelon works best)
1 cup picante sauce (I prefer Pace brand)
3 Tbsp fresh cilantro, coarsely chopped
Scoop bite-size balls from seedless watermelon and place in colander for ten minutes to drain. In large mixing bowl, combine melon balls, picante and chopped cilantro. Stir gently until well mixed. Place in refrigerator for at least several hours, can be made one day ahead for best flavor mingling.