Ingredients and Recipe

REDFISH

• 2 full redfish fillets, skin on

Marinate redfish fillets in Salsa Verde for 4 hours.

PREPARE: HERB-CITRUS VINAIGRETTE

• 1⁄2 cup fresh grapefruit juice

• 2 Tbsp. each minced shallot, white wine vinegar, and zest of tangerine

• 1 Tbsp. extra virgin olive oil

• 4 Tbsp. Salsa Verde

• Salt, pepper and honey to taste

Whisk all ingredients except oil and Salsa Verde in a bowl, let sit for 30 minutes, then whisk in oil and Salsa Verde.

OLIVE SLAW

• 1⁄4 cup sliced green olives

• 2 oranges, segmented

• 2 cups shaved fennel

• 1⁄2 cup Herb-citrus Vinaigrette

Toss all ingredients together, gently.

FINAL PREP:

Remove redfish from marinade, pat dry, and season with salt and pepper. Place on grill, scaleside down, at medium-low temperature. Leave fillets scale-side down until thoroughly cooked.

While redfish is grilling, prepare:

HERB-CITRUS ROCK SHRIMP

• 1⁄2 pound peeled and deveined rock shrimp

• 1 cup Herb-citrus Vinaigrette

Sauté rock shrimp until done, then deglaze the pan with Herb-citrus Vinaigrette and pour over plated redfish fillets. Spoon Olive Slaw on top.