Grilled Redfish on the Half Shell with Chimichurri Sauce

    Joe Cervantez
    Pier 6 Seafood & Oyster House

    • serves 6

    Days spent on the water inspired Executive Chef Joe Cervantez to create this Grilled Redfish on the Half Shell with Chimichurri Sauce for Pier 6 Seafood & Oyster House. The locally-sourced, fresh fish provides an incredible opportunity for this classic Gulf Coast dish to make its way into some of Houston’s best coastal cuisine.

    When preparing this dish at home, Cervantez notes that cooking redfish on the “half shell” is an easy way to ensure the fish stays flavorful and juicy on the grill. Simplicity lets the flavor come through. Salt and pepper or blackening seasoning is all you need. Joe recommends cooking the fish on an open wood fire for a smoky flavor, but if a wood burning grill is not available, start with coals and add chunks of hickory or mesquite. Grill on the flesh side first, then finish on shell side.

    Serve with rice (dirty rice, white rice, or turmeric rice are some of Cervantez’s favorite options), asparagus, broccoli or cauliflower. Pair with a delicious sauvignon blanc. Bon Appetit!

    Redfish by Kimberly Park (2)

    Ingredients

    Redfish

    • 16 oz redfish with skin on
    • blackened seasoning

    Sauce

    • 1 tbsp garlic, grated or microplaned
    • 1/2 tbsp fresh ginger, grated or microplaned
    • 1 lemon, zested and juiced
    • 1 lime, zested and juiced
    • 1/2 cup parsley, minced
    • 1/2 cup mint, minced
    • 1/2 cup cilantro, minced
    • 1 tsp red pepper flakes
    • 1/4 cup red wine vinegar
    • 2 cups olive oil
    • salt and pepper to taste

    Directions

    METHOD

    For the sauce:

    Using a microplane, which is basically a small, handheld grater, zest garlic, ginger andpeel of lemon and lime into a medium bowl.

    Add the lemon and lime juice, minced herbs, pepper flakes and vinegar.

    Whisking, drizzle in olive oil until combined. Season with salt and pepper.

    For the redfish:

    Sprinkle both sides of fish with your favorite blackened seasoning.

    Grill fish, flesh side down, on wood fire or charcoal for 5 to 6 minutes, depending on thickness.

    Turn fish over to skin side and brush with sauce.

    Grill for 1 minute more, remove from heat and transfer to plate.

    Drizzle remaining sauce over fish

    Interested in submitting a recipe? Email Us.

    X
    X