Whole Grilled Redfish
Grilled redfish served with salsa verde from Chef Donald Link of Pêche
Keywords
- entrées
- CRMag Staff
- recipes
- Louisiana cuisine
- 2013
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Cooking tools:
- Grill
- Mortar and pestle
- Microplane
- Chef's knife
- Cutting board
- Kitchen towel
- Refrigerator
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
- Plate
Ingredients
- 2+1/4 – 2+1/2 lbs. redfish (or other delicious fish),
- gutted, gilled, and scaled
- 2 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. black pepper
- sea salt
- 2 salt-packed anchovy filets, rinsed
- 2 garlic cloves, peeled
- 1 shallot, minced
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
- 1/2 cup green onions, sliced
- 1 lemon, zested and juiced
- 1 tbsp. Dijon mustard
- 1/2 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. mild chili flakes
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