Grilled Redfish with Crawfish & Corn Salad

Ingredients:

Grilled Fish Ingredients:

2 7-8 oz redfish fillets
1 tablespoon Creole seasoning
2 tablespoons olive oil

Directions:

  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

DIRECTIONS:

  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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