Texas Gulf Redfish with Red Chile Salsa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the rub:
2 tsp. pure chile powder
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
4 skinless redfish or red snapper fillets, 6-8 oz. each and about 3/4″ thick
For the salsa
4 medium plum tomatoes, 3-4 oz. each, cored and quartered
1/2 cup finely chopped red onion
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 or 2 medium red Fresno chiles, stemmed, quartered, and seeded
2 medium garlic cloves, crushed
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh lime juice
1/2 tsp. pure chile powder
1/4 teaspoon ground cumin
kosher salt
freshly ground black pepper
Instructions:
In a small bowl mix the rub ingredients.
Lightly coat the fillets with the oil and season evenly with the rub. Cover and refrigerate.
Prepare the grill for high heat.
In a large bowl mix the salsa ingredients together. Lay a large sheet of aluminum foil (about 2 long) flat on a work surface. Pile the salsa ingredients in the center of the foil and fold in the edges to create a sealed packet.
Grill the packet over direct high heat, 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 dont overcook. Let the vegetables cool for 5-10 minutes. Pour the contents of the packet into a food processor or blender and 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.
At this point, to grill the fillets, you may need to add more charcoal to the fire for high heat.
When the fire is ready, brush the cooking grate clean. Grill the fish fillets over direct 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 4-5 minutes. Swap their positions as needed for even cooking. Serve warm with the salsa spooned over the top.
Recipe by Jamie Purviance from Webers Charcoal Grilling: The Art of Cooking With Live Fire (Sunset, 2007).