From Chef Donald Link of Pêche (read more about Pêche here).Serves 2 Ingredients:
2+1/4 – 2+1/2 lbs. redfish (or other delicious fish),
gutted, gilled, and scaled
2 tbsp. olive oil
2 tsp. salt
1 tsp. black pepper
sea salt
For the salsa verde:
2 salt-packed anchovy filets, rinsed
2 garlic cloves, peeled
1 shallot, minced
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup green onions, sliced
1 lemon, zested and juiced
1 tbsp. Dijon mustard
1/2 cup red wine vinegar
3/4 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. mild chili flakes
Method:
Prepare a medium-hot grill, preferably with wood burned down to coals.
Make sure the redfish is scaled and the inner cavity is completely clean. Make three evenly spaced deep cuts into each side of the fish. Dry the fish off thoroughly with a towel and, if you have time, allow to sit in front of a fan for about 15 minutes to eliminate moisture and finish drying. You can also leave the fish standing upright and uncovered in the refrigerator overnight.
Spread the oil on both sides of the fish and season with salt and pepper. Place the fish on the grill and cook almost completely on one side, about 10–15 minutes. Turn the fish to the other side and cook for another 10–15 minutes or until the flesh has turned from opaque to white and the meat around the collar is soft.
Meanwhile, make the salsa verde. Mash the anchovy and garlic to a paste in a mortar. Add everything except the oil and combine thoroughly. Slowly pour in the oil while stirring the mixture. Adjust seasoning as needed.
Once the fish is cooked, heavily sauce a serving plate and place the fish on top. Then pour more salsa verde on top. Finish with a good quality sea salt.