- Yield: 4 portions
Redfish on the Half Shell with Housemade Pepper Jelly
Recipe courtesy of Billy Kistler, Executive Chef, NorthRiver Yacht Club
Ingredients
- gulf redfish - 4 ea., 6-8-oz. portions, skin and scales on
- Worcestershire sauce - 4 Tbsps.
- butter - 4 Tbsps., unsalted
- jumbo lump crab meat - 1 lb.
- Ingredients for the Housemade Pepper Jelly:
- red bell pepper - 1/2 cup, fine dice
- green bell pepper - 1/2 cup, fine dice
- jalapeño - 1/4 cup, fine dice
- sugar - 2 cups
- light corn syrup - 1 cup
- apple cider vinegar - 1/3 cup
- poppyseeds - 3 Tbsps.
Instructions
- Put all ingredients except poppy seeds in medium saucepan, cook for 5 minutes. Remove from heat and let cool slightly. Add poppy seeds and serve at room temperature.
- In large sauté pan, add butter and heat to melt. Season redfish on both sides with salt and pepper. Place redfish flesh-side down in hot sauté pan for about 2 minutes, then flip over so that the skin side is now on the bottom.
- Pour 1 tablespoon of Worcestershire on each filet and finish in a 35°F oven for about 7 minutes.
- Reduce pepper jelly by half.
- Remove fish to a serving plate and top with jumbo lump crab meat; pour some pepper jelly over the top.
- Serve with roasted baby red or fingerling potatoes.
Procedure for the Housemade Pepper Jelly:
- Place all ingredients except poppy seeds in a saucepan, cook for 5 minutes. Put aside to cool.
- Add poppy seeds.
- Serve at room temperature.
