Szechuan Redfish from Texas Cafe in Austin

Submitted by Chris (Capt. Camo) Smisek

Szechaun Marinade
6 oz. Can Szechuan Hot Bean Sauce
1 cup dark honey
2 Tablespoons rice wine vinegar
3 Tablespoons oriental sesame oil
4 Tablespoons peanut oil
Juice of two fresh limes

Spicy Szechuan Sauce
1 cup mayonnaise
2 Tablespoons rice wine vinegar
1 Tablespoon oriental sesame oil
1/4 cup Szechuan Marinade (from above)
3 Tablespoons oriental basil

Fish
4 redfish filleted cut into 4" pieces

Garnish
oriental basil
Slivered scallion
lime wedges

Prepare marinade and mix well.
I prepared marinade mixture in my food processer on puree' cycle.

Mix ingredients for sauce and chill.

Dip fillets in marinade and place on hot oiled grill (be careful it can burn easily) turn fillet once, about four minutes per side. Garnish with oriental basil scallion and lime wedges.

Note: I elected to use the oven instead of the grill. Dip fillets and place on large oiled ceramic baking dish. Mine is Pampered Chef brand ordered through Camille Null.
www.pamperedchef.biz/camille