Jimmy_the_Greek

Texas Gulf Redfish with Red Chile Salsa

Prep time: 20 minutes
Grilling time: 16 to 18 minutes

Rub
2 teaspoons pure chile powder
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

4 skinless redfish or red snapper fillets, 6 to 8 ounces each and about 3/4 inch thick
Extra virgin olive oil

Salsa
4 medium plum tomatoes, 3 to 4 ounces each, cored and quartered
1/2 cup finely chopped red onion
1/4 cup lightly packed fresh cilantro leaves and tender stems
1-2 medium red Fresno chile pepper(s), stemmed, quartered, and seeded
2 medium garlic cloves, crushed
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon pure chile powder
1/4 teaspoon ground cumin
   
Kosher salt
Freshly ground black pepper

1. In a small bowl mix the rub ingredients.

2. Lightly coat the fillets with the oil. Season evenly with the rub. Cover and refrigerate.

3. In a large bowl mix the salsa ingredients. Lay a large sheet of aluminum foil (about 2 feet long) flat on a work surface. Pile the salsa ingredients in the center of the foil. Fold in the edges to create a sealed packet.

4. Grill the packet over high heat (450°F to 550°F), with the lid closed as much as possible, until the tomatoes are soft and the chiles are crisp-tender, about 10 minutes, carefully turning once. Using tongs, remove the packet from the grill and carefully open it so the vegetables don't overcook. Let cool for 5 to 10 minutes. Pour the contents of the packet into a food processor or blender. Pulse just enough to make a chunky salsa. If it seems too wet, drain off some of the juices. Add salt and pepper to taste.

5. Brush the cooking grate clean. Grill the fillets over high heat, with the lid closed as much as possible, until the fish is just beginning to separate into layers and the color is opaque at the center, 6 to 8 minutes, turning once after 4 to 5 minutes. Swap their positions as needed for even cooking. Serve warm with the salsa spooned over the top.

Makes 4 servings 

Grilling Tip:
Regardless of the type of fish you use, grill the first side over a very hot fire for a couple of minutes longer than you grill the second side. This will help you turn the fish without sticking and it will create an even doneness throughout.