When it comes to summer grilling, there’s nothing quite like the delightful combination of fresh seafood and vibrant vegetables. In this recipe, we’ll be exploring the tantalizing flavors of grilled redfish, a deliciously tender fish, accompanied by smoky and charred grilled eggplant. This dish is not only visually stunning but also a celebration of seasonal ingredients and the joys of outdoor cooking. So, fire up your grill and get ready to savor the delectable flavors of grilled redfish with grilled eggplant!
Ingredients
For the Grilled Redfish:
- 2 redfish fillets (about 6-8 ounces each)
- Salt and black pepper to taste
- Cooking spray
For the Grilled Eggplant:
- 2 large eggplants
- 1 tablespoon Italian seasoning blend
- Salt and black pepper to taste
- Cooking spray
Preparation Steps
- Preheat the grill to medium-high heat.
- Place the redfish fillets on a pan and coat with cooking spray over both sides of the fillets, then season both sides with the salt and pepper.
- Slice the eggplants lengthwise into 1/2-inch thick slices, coat the slices with cooking spray and season with the Italian seasoning, salt, and pepper on both sides.
- Coat the grill grates with cooking spray, then place the eggplant slices directly on the grates, grill on both sides for about 3-4 minutes per side. When soft and cooked through, transfer the grilled eggplant to a pan and keep warm.
- Place the redfish fillets directly on the preheated grill grates, grill the redfish for about 4-5 minutes per side, or until the fish flakes easily with a fork.
- Remove the redfish and eggplant from the grill and let them rest for a few minutes.
- Arrange the grilled redfish fillets on a serving platter, or individual serving plates, Place the grilled eggplant slices alongside the fish. Or plate two eggplant slices then top with a red fish filet.
Lagniappe:
- Garnish with fresh herbs like parsley or basil, and squeeze a little lemon juice over the top for an extra burst of freshness.
- I like to use lump charcoal for my grill, and I also add in some smoke flavor using pecan, oak, cherry, maple, hickory, or mesquite wood.
- The eggplant we used came fresh from our backyard garden, grow your own vegetables and enjoy a summer of local flavor.
Grilled redfish with grilled eggplant is an elegant and satisfying dish that showcases the best of summer flavors. The tender and flavorful redfish pairs beautifully with the smoky, charred eggplant, creating a harmonious blend of tastes and textures. The simplicity of this recipe allows the ingredients to shine, making it a perfect choice for a delightful summer meal. So, gather your loved ones, fire up the grill, and indulge in this mouthwatering creation. Bon appétit!
