Texas Gulf Redfish with Red Chile Salsa

Added by Bob Bob over 8 years ago
Made over 7 years ago

Weber's Charcoal Grilling, p192

fish grilled

Ingredients

  • 4 skinless redfish or red snapper fillets, 6 to 8oz each and about 3/4" thick
  • extra virgin olive oil
  • Rub:
  • 2tsp pure chili powder
  • 1tsp kosher salt
  • 1/2tsp granulated garlic
  • 1/2tsp dried oregano
  • 1/4tsp ground cumin
  • 1/4tsp freshly ground black pepper
  • Salsa:
  • 4 medium plum tomatoes, 3 to 4oz each, cored and quartered
  • 1/2c finely chopped red onion
  • 1/4c lightly packed fresh cilantro leaves and tender stems
  • 1-2 medium red Fresno chiles, stemmed, quartered, and seeded
  • 2 medium garlic cloves, crushed
  • 1T extra virgin olive oil
  • 1T fresh lime juice
  • 1/2tsp pure chili powder
  • 1/4tsp ground cumin

Instructions

  1. In a small bowl mix the rub ingredients.

  2. Lightly coat the fillets with oil. Season evenly with the rub. Cover and refrigerate.

  3. Prepare a two-zone fire for high heat.

  4. In a large bowl mix the salsa ingredients. Lay a large sheet of aluminum foil (about 2 feet long) flat on a work surface. Pile the salsa ingredients in the center of the foil. Fold in the edges to create a sealed packet.

  5. Grill the packet over direct high heat, with the lid closed as much as possible, until the tomatoes are soft and the chiles are crisp-tender, about 10 minutes, carefully turning once. Using tongs, remove the packet from the grill and carefully open it so the vegetables don't overcook. Let cook for 5 to 10 minutes. Pour the contents of the packet into a food processor or blender. Pulse just enough to make a chunky salsa. If it seems too wet, drain off some of the juices. Add salt and pepper to taste.

  6. At this point, to grill the fillets, you may need to add more charcoal to the fire for high heat.

  7. When the fire is ready, brush the cooking grate clean. Grill the fish fillets over direct high heat, with the lid closed as much as possible, until the fish is just beginning to separate into layers and the color is opaque at the center, 6 to 8 minutes, turning once after 4 to 5 minutes. Swap their positions as needed for even cooking. Serve warm with the salsa spooned over the top.

Servings: 4 servings