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Throw Back Thursday: Whole Redfish from Ryan Prewitt

In 2014, Chef to Watch Ryan Prewitt gave us his recipe for whole grilled redfish. At the time, we wrote: “At face value, the concept behind Chef Ryan Prewitt’s signature dish at Pêche Seafood Grill in New Orleans is simple: take incredibly fresh fish, season it lightly, and sear it to perfection in the restaurant’s wood-fired oven. The fish speaks for itself but is gently nudged by its conservative seasoning and bright, vinegary sauce.” 

What was true then remains true now: this is an excellent dish you should try today. 

Whole Grilled Redfish with Salsa Verde
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  1. 1 (2¼- to 2½-pound) whole redfish, cleaned, gilled, and scaled
  2. 2 tablespoons olive oil
  3. 2 teaspoons salt
  4. 1 teaspoon ground black pepper
  5. Salsa Verde, recipe follows
  6. Flaked sea salt (optional)
  1. Prepare grill to medium heat (300° to 350°), preferably with wood burned down to coals.
  2. Make 3 evenly spaced deep cuts into each side of fish. Dry fish off thoroughly with a towel and, if possible, let stand in front of a fan for 15 minutes to finish drying. Alternatively, leave the fish standing upright, and refrigerate overnight, uncovered.
  3. Spread olive oil evenly over fish, and season with salt and pepper. Grill until almost completely cooked through on one side, 10 to 15 minutes. Turn fish, and cook until flesh turns white and collar meat is soft, 10 to 15 minutes more.
  4. On a serving platter, spread half of Salsa Verde. Place fish on top, and top with remaining Salsa Verde. Garnish with sea salt, if desired.
Chefs to Watch http://www.chefstowatch.com/
Salsa Verde
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  1. 2 salt-packed anchovy fillets, rinsed and patted dry
  2. 2 garlic cloves
  3. 1 shallot, minced
  4. ½ cup finely chopped parsley
  5. ½ cup finely chopped fresh mint
  6. ½ cup sliced green onion
  7. 1 lemon, zested and juiced
  8. 1 tablespoon Dijon mustard
  9. ½ cup red wine vinegar
  10. ½ teaspoon salt
  11. ½ teaspoon ground black pepper
  12. ½ to 1 teaspoon mild crushed red pepper
  13. ¾ cup extra-virgin olive oil
  1. In a mortar, add anchovy and garlic; mash to a paste. In a large bowl, combine anchovy paste, shallot, parsley, mint, green onion, lemon zest and juice, mustard, vinegar, salt, and peppers. Slowly add olive oil while stirring, and stir until combined. Adjust seasoning to taste.
Chefs to Watch http://www.chefstowatch.com/

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