We made redfish for dinner on Sunday night after returning home from New Orleans. Perhaps I should say Alex made redfish, as he prepared the fish with almost no help from dad. He seasoned the fish with kosher salt, lemon juice, black pepper, crushed red pepper, and sliced garlic cloves. He added a little drizzle of extra virgin olive oil before placing it onto a medium-hot grill and cooking to about 120 degrees internal temperature. The fish was prepared ‘on the half shell’, meaning that the skin and scales were left on one side. A little garnish of fresh parsley and lemon wedges, and that’s the dish.
The proud chef. Sorry the picture isn’t better.
Dad contributed a simple pasta with a sauce made from fresh tomatoes, fresh corn, basil, and olive oil. The sauce was uncooked, other than by the heat of the pasta, and the flavors of the perfectly fresh summer ingredients really showed through.