Grilled Redfish Clams
Yield - 15 - 20 servings
10 LBS REDFISH FILETS (With skin and scales still on the filets)
1 1/2 QUARTS GOLDEN ITALIAN DRESSING
1 TBSP RED PEPPER FLAKES
1/2 CUP PICKLED JALAPEÑO JUICE
1/4 CUP FRESH MINCED GARLIC
1 TBSP DRIED THYME LEAVES
8 BAY LEAFS
1 TBSP CHILI POWDER
1 TBSP CUMIN
2 TSP SMOKED SPANISH PAPRIKA (Paella style)
2 TBSP CAPERS
Lay filets skin side down in 2' hotel pans. DO NOT PILE FILETS ON TOP OF EACH OTHER. (See Chef's Notes below) In a stainless steel bowl combine marinade ingredients, then pour the marinade over the filets. Cover with film and refrigerate for 30 minutes, no more than 2 hours. Meanwhile, in a BBQ pit, light 10 lbs of charcoal. And place one log of your favorite wood that you use for smoking on top of the coals. Coals are ready when the flames have subsided and are completely lit. Spread coals as needed to get an even heat. And move wood off to the side as shown in the pic on left.
Lay filets skin side down on grill, inspect for any scales that might have fallen off and on the meat side of the fish, remove. Sprinkle paprika and capers on top of the filets. Close lid and grill for 7 - 9 minutes. Continuously monitor the grill for any flare ups. Mist with a water bottle sprayer to put out flames if needed.
The edges of the skin will slightly curl inward (hence the name "Clams" of the dish). Use a fork to gently spread the thickest portion of the fish meat to check for doneness... the meat should be pearl in color and flakey. DO NOT OVER COOK FISH!!
Use a spatula to remove filets. Place the
spatula starting from the head of the filet to the tail. This will keep the
scales from falling off. Serve
Serve family style in a large platter. Allow your guests to take whole filets (or parts), skin and all. Serve with lemon or lime wedges.
Wash the filets in cold water, ensure that no scales are on the fish meat. When laying the filets in the pan, don't move them around or some of the scales would fall off and possibly get on the meat side of the filet.
I like to add minced tasso sprinkled on top of the filets for a great smoky flavor!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: March 28, 2012