After a weekend eating our way through San Diego, we thought we should start off the week with a light and fresh meal. We found the original idea for this recipe on Food and Wine, but it was adapted by them from a Daniel Boulud recipe. So, naturally, we decided to put our own spin on it. When the weather is nice, we love to take whatever we can out onto the grill. Redfish is a great fish for grilling, it holds up very nicely and does not fall apart, so we thought this recipe would be great for the grill.
We loaded up all of our ingredients and waited for the grill to get HOT. This is Marcelo’s biggest pet peeve on grilling – not allowing the grill to get hot enough! More on grilling tips to come this summer. While waiting, pour yourself a glass of nice, crisp white wine. A Sauvignon Blanc would pair perfectly.
We had some cherry tomatoes that needed to be used in the fridge, so we threw those on the grill along with the fennel to char a bit. We snacked on a couple of orange segments while waiting. How could we not, they looked delicious!
Once the vegetables were cooked, we threw on the fish. One of the beauties of grilling fish is that it cooks super fast. This whole dinner only took about 30 minutes from start to plating!
Enjoy this healthy, yet delicious dinner, perfect for the upcoming summer months!
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Grilled Redfish with Citrus Fennel Salad
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GF
Healthy and fresh grilled fish recipe perfect for the summer months!
Nutrition per portion
Ingredients
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Two 6 ounce pieces of Redfish or Red Snapper
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1 tablespoon of butter, melted
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Salt and pepper, to taste
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1 head of fennel, halved and cored, shaved
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1 blood orange, cut in segments or supremes
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1 heirloom or navel orange, cut in segments or supremes
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6 radishes, thinly sliced
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1 serrano pepper, thinly sliced
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1 teaspoon fresh mint, finely chopped
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1 teaspoon fresh parsley, finely chopped
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1 tablespoon champagne vinegar
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Juice from 1 large lemon
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3 tablespoons olive oil
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1 teaspoon honey
Method
- Start by washing and peeling the fennel bulb. Halve and core the fennel bulb and shave into thin slices. Set aside. Thinly slice the remaining vegetables, including the radishes and the serrano pepper. Set aside in separate bowl.
- Next, work on segmenting the citrus. We prefer to create orange “supremes” which are wedges that are cut finely to remove the pithy, white, bitter part. There are many great tutorials on this on youtube, check it out, it makes a huge difference. Having a good paring knife is key. Set citrus aside when done.
- Next, prepare the vinaigrette for the salad by mixing the champagne vinegar, juice from half a large lemon, and honey. Slowly whisk in the olive oil and season to taste with salt. Set aside.
- Heat grill to maximum temperature, at least 500 degrees. Using a grill basket, throw the shaved fennel in with a little olive oil and allow to soften slightly, only about 5-7 minutes. Take off heat. (Can also do this in a heat proof skillet if you don’t have a grill basket)
- Toss the fennel, radishes, serrano pepper, chopped parsley and mint, and the citrus segments in a large bowl. Add vinaigrette and toss to coat. Set aside.
- Pat the redfish dry and season with salt and pepper. Before placing on the grill, drizzle some olive oil on (or nonstick spray), to help prevent sticking.
- Place the fish face down (skin up) and allow to cook for approximately 2-3 minutes for a good sear. Then flip using fish spatula, drizzle melted butter and lemon juice on top and allow to finish cooking, until skin is slightly charred.
- Plate fish and top with citrus salad.
Recipe adapted from Food & Wine
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