Red Fish Cilantro Lemongrass
A bright and healthy fish recipe to enjoy as dinner for any day of the week!
Servings
Ingredients
Fish:
5 redfish fillets
1 tablespoon kosher salt
1/2 tablespoon white pepper
3/4 tablespoon Zohrab's Italian Dipping Spice
1/2 tablespoon granulated garlic
1/2 cup olive oil
Cilantro Lemongrass Sauce:
1 roasted poblano pepper
1/2 bunch flat leaf parsley
1/2 bunch cilantro
7 roasted garlic cloves
3 roasted lemongrass sticks
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest
1/4 cup cold water
1 tablespoon kosher salt
1/4 tablespoon ground black pepper
1 teaspoon Zohrab's Italian Dipping Spice
1 teaspoon smoked paprika
Garnish:
1 zucchini
1 yellow squash
1/2 red bell pepper, cleaned and de-seeded
1/2 green bell pepper, cleaned and de-seeded
1/2 orange bell pepper, cleaned and de-seeded
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
Directions
For the fish:
In a bowl, mix together salt, white pepper, Zohrab's spice and garlic. Rub onto fish and drizzle olive oil over each piece. Heat grill and lightly mark each side. Remove and set aside.
Optional: Instead of grilling, roast in oven at 350 °F for 12-16 minutes.
For the Cilantro Lemongrass Sauce:
Cut poblano pepper in half and remove seeds and stem. To roast the poblano peppers and lemongrass in the oven, preheat oven to 400 °F or set it to broil. Set the poblanos onto a baking sheet (aluminum foil will make for easy cleanup) and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally for an evenly roast. Remove and set aside.
In a blender, add parsley, cilantro, lemon zest, garlic, honey, water, salt, pepper, paprika and Zohrab's spice and blend slowly for 3 minutes while adding the olive oil.
Lightly brush sauce onto each filet and bake in oven at 350 °F for 15 minutes, until just cooked through. Remove from oven and set aside.
Garnish:
Cut vegetables into thin, julienne strips. Heat oil in pan and saute vegetables with lemongrass and poblano peppers for 5 minutes. Remove from heat and place a bed of vegetables onto each plate. Top with cooked fish and serve.
