Peppadew Redfish Clams
Yield - 2 servings
2 - Half LB REDFISH FILETS (With skin and scales still on the filets)
2 TBSP CLARIFIED BUTTER
1 TBSP SILVER SPRING PEPPADEW MUSTARD (See Chef's Notes below)
2 TSP SMOKED SPANISH PAPRIKA (Paella style)
2 TBSP CAPERS
2 TBSP SHREDDED ROMANO CHEESE
Lay filets skin side in a shallow platter, DO NOT PILE FILETS ON TOP OF EACH OTHER. (See Chef's Notes below). Paint the fish meat with butter, then coat the fish with the Silver Spring (TM) Peppadew Mustard.
Lay filets skin side down on grill, inspect for any scales that might have fallen off and on the meat side of the fish, remove. Sprinkle paprika, capers and shredded romano cheese on top of the filets. Close lid and grill for 7 - 9 minutes. Continuously monitor the grill for any flare ups. Mist with a water bottle sprayer to put out flames if needed.
The edges of the skin will slightly curl inward (hence the name "Clams" of the dish). Use a fork to gently spread the thickest portion of the fish meat to check for doneness... the meat should be pearl in color and flakey. DO NOT OVER COOK FISH!!
Use a spatula to remove filets. Place the
spatula starting from the head of the filet to the tail. This will keep the
scales from falling off. Serve
Serve family style in a large platter. Allow your guests to take whole filets (or parts), skin and all. Serve with lemon or lime wedges.
The Silver Spring (TM) Peppadew Mustard has a sweet yet spicy flavor and goes great with the full flavored redfish filets. Remember Chef Paul Prudhomme put the redfish on the endangered species list with his Blackened recipe. Maybe this one will do the same!
Wash the filets in cold water, ensure that no scales are on the fish meat. When laying the filets in the pan, don't move them around or some of the scales would fall off and possibly get on the meat side of the filet.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012