red Snapper filets

Cavenders and a hot grill

I always pan fry with a dill sauce.

Salt and pepper, egg wash (egg only), then dip in panko. Pan fry in a little olive oil medium heat. Only about 3-4 min each side.

This is a Besh recipe....the Redfish are good but the Asian Corn takes it to another level.

Charcoal-Grilled Redfish with Corn and Ginger Salad
I like to leave the scales on the fish as a buffer against the hot coals. Substitute any fish that’ll take the heat: striped bass, drumfish, or grouper.
From “My New Orleans: The Cookbook,” by John Besh / Andrews McMeel Publishing, LLC
Servings:
6
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes

Ingredients

6 ears corn, shucked
12 cherry tomatoes , halved
4–6 large redfish filets, skin and scales left on
½ cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
2 green onions , chopped
2 teaspoons sugar
½ teaspoon crushed red pepper flakes
¼ cup rice wine vinegar **less
1 teaspoon fresh lemon juice
Leaves from 1 sprig fresh mint , chopped
Leaves from 1 sprig fresh basil, chopped
Leaves from 1 sprig fresh cilantro , chopped



Directions
1. Light a charcoal or gas grill. Grill the ears of corn over the hot coals until the kernels are golden brown, about 5 minutes. Cut the corn kernels off the cobs and set them aside; discard the cobs. Grill the cherry tomatoes, cut side up, for 30 seconds an d set aside.
2. Rub the redfish filets with 1–2 tablespoons of the olive oil and season them with salt and pepper. Put the fish on the grill, skin side down, over moderately hot coals, cover the grill with the lid, and grill the fish until the flesh pulls away easily from the skin,
about 10 minutes. Using a long metal spatula, slide the fish filets off their skins and transfer the fish to a platter.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the garlic, ginger, and green onions and cook, stirring frequently, until the onions begin to soften, 2–3 minutes. Add the grilled corn and cherry tomatoes, the sugar, pepper flakes, vinegar, lemon juice, mint, basil, and cilantro and cook, stirring often, until the corn is heated through, 3–5 minutes. Spoon the warm corn and tomatoes over each fish filet and serve.


Grilled Redfish on the Half Shell with Grilled Corn and Ginger Herb Dressing
Adapted from My New Orleans by John Besh

6 ears corn, shucked with the outer husks left intact
12 cherry or grape tomatoes, chopped
1 large half red fish, skin and scales on, approximately 1 pound
2 T canola oil
salt and pepper (freshly ground)
2 cloves garlic, minced
2 teaspoons minced ginger
2 scallions, chopped
2 teaspoons sugar
1/2 teaspoon red chile flakes
1/4 cup rice vinegar
1 teaspoon lemon juice
1 tsp fresh mint, 1 tsp fresh basil, 2 T fresh cilantro, all chopped


Light a charcoal or turn on a gas grill. Grill the corn with the husks still attached for approximately 10 minutes over medium heat. Remove corn from cob and set aside.

Rub the redfish with 1 T of canola oil and season with freshly ground salt and pepper. Place skin side down on grill over medium heat. Close lid and grill for 10 minutes. Flip fish over to grill top side. Grill for 3 minutes. Turn back over and remove from grill.

Heat a large skillet and add 1 T canola oil. Saute the garlic, ginger and scallions for 2-3 minutes.
Add the corn, chopped tomatoes, sugar, pepper flakes, vinegar, lemon juice, mint basil, and cilantro and cook, stirring often, until the corn is heated through, 3-5 minutes. Spoon the warm corn and tomatoes over each fish fillet and serve. Sprinkle a little fresh cilantro on top.

quote:

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If you want quick, broiler , 500 for 3-5 minutes, butter on top.

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the correct answer...
i slice up some onions/squash/peppers first, broil those in butter/oil for a while, then put the filets on top and broil those

super easy and good for you