Grilled Redfish / Roasted Potatoes W/ Olive Oil, Lemon Zest, Basil + Parmesan / Topped W/ A Salad Of Pea Shoots, Crabmeat, Prosciutto + Pickled Onions Recipe
Chef Special
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Redfish
Roasted Potatoes
Salad Topping
Method
Grilled Redfish
- 1
Marinate the Fish
In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Add redfish fillets, coating them well. Marinate for at least 30 minutes.
- 2
Roasted Potatoes
- 3
Prepare the Potatoes
Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, lemon zest, salt, black pepper, and half of the grated Parmesan cheese.
- 4
Roast the Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until golden and crispy. Sprinkle with remaining Parmesan cheese and fresh basil before serving.
Salad Topping
- 5
Assemble the Salad
In a mixing bowl, combine pea shoots, crabmeat, and pickled onions. Tear the prosciutto into pieces and gently fold it into the salad mixture.
