I’ll never forget the first time I left Kilkenny Marina by boat to go fishing. It was early in the morning—so peaceful, calm, and quiet. The water was slick. We slowly moved through the no wake zone, and as the motor got louder, I knew it was going to be an amazing day even if we did not catch one fish!
The beauty of our coastal community is breathtaking with the added bonus of getting to enjoy the feast provided by the brackish waters. One of my family’s favorite fish to catch and eat is Redfish. After being fileted, it is easily prepared by grilling, baking, or frying. There are many flavor profiles that pair well with the mild fish. Grilling with simply olive oil and a creole seasoning, your redfish can be the focus of many meals. Here are three short and simple recipes I highly recommend you try.
Fish On the Grill
Fillet redfish, leave skin on
Seaside Grown Fish Dust or a creole seasoning of choice
Prepare your grill. Pat the fish dry. Add a little olive oil to each side of the fish and season with Fish Dust. When grill is ready, put fish on grates skin side down. Cook for approximately 6 minutes or until it is tender and flakes easily.
Life becomes immeasurably richer the more I give. Sometimes the reward for service is immediate, like when I rescue an abandoned dog, but many times the effort is hope for a better future. Rabindranath Tagore wrote, “The one who plants trees, knowing that he will never sit in their shade, has at least started to understand the meaning of life.”
Filling our lives with the things that matter is rewarding work; the amazing people in the circle of service are treasures; and writing our own paragraphs will be the enduring legacy of all those with hearts for service.
I mean to be among them: now and always.
Recipe 1: Redfish and Smoked Cheddar Grits
Smoked Cheddar Grits: Ingredients:
2 cups water
2 cups whole milk
1 cup quick grits
1 1/2 cups shredded smoked cheddar
3 tbsp unsalted butter
salt to taste
Method: In a medium saucepan, add milk and water. Bring to a boil. Slowly add grits while whisking. Continue to cook covered on medium to low heat, stirring frequently. Should take approximately 5-10 minutes. Stir in butter and cheese.
For a thinner consistency, add more milk. For a thicker consistency, let grits cook a bit longer.
Recipe 2: Redfish and Garlic & Chive Aioli
Garlic & Chive Aioli Ingredients:
1/2 cup mayonnaise
1/4 cup olive oil
2 cloves of garlic minced
2 tbsp fresh chives (chopped as finely as you can get)
salt to taste
Method: Combine olive oil, garlic, and chives, let sit to allow the flavors to marry (1-2 hours). Add mayonnaise to mixture and stir until well combined. Add salt to taste.
Recipe 3: Redfish and Chimichurri
1 cup fresh parsley
1/3 cup olive oil
2 tbsp red wine vinegar
3 – 4 cloves of garlic
1 tsp salt
1/8 tsp crushed red pepper
Method: Throw it all in a food processor until well combined.