Whole Grilled Redfish with Salsa Verde
Great for a dinner for two, this Whole Grilled Redfish is accompanied on a bed of Salsa Verde. This is a signature dish by Ryan Prewitt at one of Donald Links newest restaurants: Pêche in New Orleans, LA.
- Redfish (or other delicious fish) - 2 ¼ – 2 ½ LB, gutted, gilled and scaled
- Olive Oil - 2 tablespoons
- Salt - 2 tablespoons
- Black Pepper - 1 tablespoon
- Sea Salt
- Salsa Verde
- Anchovy - 2 salt packed filets, rinsed
- Garlic - 2 cloves, peeled
- Shallot - 1, minced
- Parsley - ½ cup, chopped
- Mint - ½ cup, chopped
- Green Onion - ½ cup, sliced
- Lemon - 1, zested and juiced
- Dijon mustard - 1 tablespoon
- Red Wine Vinegar - ½ cup
- Extra Virgin Olive Oil - ¾ cup
- Salt - ½ teaspoon
- Black Pepper - ½ teaspoon
- Mild chile flakes - 1 teaspoon
Prepare a medium hot grill, preferably with wood burned down to coals.
Make sure the redfish is scaled and the inner cavity is completely clean. Make three evenly spaced deep cuts into each side of the fish. Dry the fish off thoroughly with a towel and, if you have time, allow to sit in front of a fan for about 15 minutes to finish drying. You can also leave the fish standing upright and uncovered in the refrigerator overnight.
Spread the oil on both sides of the fish and season with salt and pepper. Place the fish on the grill and cook almost completely on one side, about 10-15 minutes. Turn the fish to the other side and cook for another 10-15 minutes, or until the flesh has turned from opaque to white and the meat around the collar is soft.
Meanwhile, make the salsa verde. Mash the anchovy and garlic to a paste in a morter. Add everything except for the oil and combine thoroughly. Slowly pour in the oil while stirring the mixture. Adjust seasoning as needed.
When the fish is cooked, heavily sauce a serving plate, place the fish on top, then pour more salsa verde on top. Finish with a good quality sea salt.