Life has been overflowing with blessings for my family and me lately. One the eve of my son's birth the assistant principal of the school where I teach invited me on his boat to fish the lower Mobile Delta. Though my wife was experiencing what seemed at the time sure signs of an ever eminent birth, my man wisdom told me it would be o.k. to leave her for half a day to spend it on the water hunting for fish with a hook and line. I assured her this would mean a freezer full of delectable fish upon my return (which I already knew would be a weakness in my plea given the times I had assured her of this very thing and utterly failed to deliver).
Upon return home, I'm glad to say that I made good on my seemingly empty promise. We rocked and rolled that morning and I brought home several speckled trout, a bass and a red fish (pictured here: I didn't catch it yet it was generously donated to me by my selfless guide).
Needless to say, fish was on the menu for dinner so I decided to cook up the red fish on the half shell. The result was tantalizing to the taste-buds and edifying to the soul. There is just something special about eating a meal that you know you provided in a way that did not include going to the store and buying something from a case or in a package (though most of the time that is completely necessary).
Redfish on the Half Shell with Lemon and Butter, Dill Garlic Sauce:
Needless to say, fish was on the menu for dinner so I decided to cook up the red fish on the half shell. The result was tantalizing to the taste-buds and edifying to the soul. There is just something special about eating a meal that you know you provided in a way that did not include going to the store and buying something from a case or in a package (though most of the time that is completely necessary).
Redfish on the Half Shell with Lemon and Butter, Dill Garlic Sauce:
-2 Redfish fillets - 1 lemon sliced - 3 tablespoons of softened butter -1/4 cup of olive oil - 4 cloves of finely chopped garlic - 2 teaspoons of dried dill -Sea salt and freshly ground pepper to taste | - Heat up the grill - Butter scales of fillets liberally; maybe even brush with oil -Salt and Pepper the fillets to taste - Slice up lemon and place slices on fish -Put the fish on the grill scale side down and let it cook for about 20 min. - While fish is cooking whip oil, butter, garlic and herbs into a mixture. -Pour butter mixture over the fish for the last 5 to 10 min. of cooking. -Serve on the half shell forking the flesh off the scales to eat. |