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REDFISH ON THE HALF SHELL

Redfish: Redfish:
2 each 10-12 oz., scale & skin on
redfish fillet Brush the flesh side of the redfish
Olive oil, minimal amount brushed with olive oil and season well with
on each fillet kosher salt and black pepper. Place
Kosher salt and fresh ground the fillets on a hot grill, scale side
black pepper to taste
down, for 5 minutes, or until the skin
Lemon butter sauce: is seared. Remove the fish from the
½ shallot, chopped grill and place it in a broiler set at
½ tbsp. oil
1 lemon, peeled 350°F for 3-5 minutes.
½ tsp. fresh thyme
½ tsp. peppercorns Lemon butter sauce:
1 bay leaf Lightly sauté shallot in oil. Add the lemons, thyme, peppercorns, bay leaf and white wine. Reduce by
½ cup white wine
½ cup cream ⅓ and add the cream and reduce by ½. Add the butter piece by piece, stirring to incorporate after
1 lb. unsalted butter, chopped each addition. Season to taste with salt and white pepper. Strain through a fine sieve before serving.
and chilled
Kosher salt and white pepper Corn relish:
to taste
In a skillet over medium heat sauté melt half the butter, once foaming add the shallot and peppers,
Corn relish: sauté for 2 minutes. Add the garlic and cook until fragrant about 1 minute, then add the corn and
1 oz. butter heat through. Flambé the bourbon in the pan and when the flame is out, remove from the heat and
4 oz. corn kernels, fresh or frozen
1 jalapeño, minced add the creole seasoning, cream, butter, cilantro and thyme. Toss a few times in the pan to melt the
1 tsp. garlic butter and glaze the relish.
1 shallot, minced
½ cup diced red bell pepper Set the grilled fish onto a serving platter and top with the corn relish. Serve the lemon butter
1 tbsp. heavy cream
1 tbsp. bourbon on the side.
1 tsp. thyme, minced
1 tsp. cilantro, minced Courtesy of Chef Frederic Terluin, Rouj Creole
¼ tsp. creole seasoning

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