1072 N. Milwaukee Avenue
Red Fish On the Half Shell
6 (7-ounce) fillets of redfish, skin and scales on, with pin bones removed
1 1/2 tsp kosher salt
1 1/2 tsp ground black pepper
1 1/2 tsp red pepper flakes
1 1/2 tsp Cajun spice
3 garlic cloves
1 stick unsalted butter, softened
1/2 cup chopped Italian parsley
zest and juice of large lemon
2 Tbs extra virgin olive oil
Combine salt, pepper, red pepper flakes, Cajun, garlic, butter, parsley, lemon an olive oil in a food processor and blend until smooth. Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet. Brush each filet with butter mixture and allow to marinate for 30 minutes. Pre-heat oven to 450F degrees. Heat large sauté pan and add 1 Tablespoon of oil. Place redfish filet in the sauté pan, skin side down. Transfer pan to the oven and bake for 8 minutes or until fish flakes easily when tested with a knife. Using a metal spatula, transfer the fillets to serving plates and top with the sea salt and parsley, a little extra olive oil, and lemon juice.
1 1/2 cups stone ground grits
3 1/2 cups heavy cream
3 1/4 cups water
1 1/2 Tbs salt
1/2 tsp ground pepper
4 Tbs butter
1 cup corn, fresh
3 Tbs chives, cut fine
2 Tbs thyme leaves, fresh
1/2 pound shredded parmesan cheese
1 pound shrimp, peeled and deveined
In a 1-gallon-stockpot, combine heavy cream, water, salt, pepper and butter. Bring to a low boil over medium high heat. Add grits and stir well into the liquid. Reduce heat to medium-low and cover. Cook 12-14 minutes stirring occasionally until thickened. Add shrimp and corn; cook uncovered for 10 minutes, stirring frequently. Remove from heat and add cheese, chives and thyme. Adjust seasonings if necessary.
February 14: Lunchbreak - Red Fish On the Half Shell
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