Grilled Redfish with Crawfish & Corn Salad
Grilled Fish Ingredients:
2 7-8 oz redfish fillets
1 tablespoon Creole seasoning
2 tablespoons olive oil
1. Season the fish fillets with Creole seasoning and drizzle with olive oil.
2. Grill to desired doneness.
Crawfish & Corn Salad Ingredients:
1 cup fresh Louisiana crawfish tails
2 tablespoons fresh cilantro, chopped
1 ear corn kernels removed
1 tablespoon red onion, diced fine
1 ½ teaspoons jalapeño peppers, diced fine
½ cup grape tomatoes, cut in half
1/3 cup diced avocado
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 shots Tabasco
Salt and pepper to taste
1. Heat 1 tablespoon of olive oil over medium heat. Add corn kernels and cook until corn begins to turn light brown.
2. Transfer to a glass or stainless steel mixing bowl. Add remaining ingredients and chill for at least 1 hour.
3. Serve over or as a bed for grilled redfish fillets.
Servings: 2 entrée-sized portions
Courtesy of Chef Steven Marsella at Heritage Grill by Ralph Brennan.
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