Redfish
6 redfish filets (or other fish of your choice), with skin on one side
Preheat a well-oiled grill to hot. Season fish liberally with Chile, Curry, and Cayenne Rub and place on grill, skin side down. Close the lid or put the lid of a large pan over the fish to smoke it a bit while cooking. Baste frequently with Lemony Basting Butter. Fish is done when it flakes easily with a fork, about 10 minutes. Serve with Citrus Ginger Slaw on the side.
Citrus Ginger Slaw
1 1/2 teaspoons cracked coriander seeds
7—8 cups very thinly sliced napa cabbage
1 1/2 teaspoons honey
1 1/2 teaspoons fresh ginger, sliced very thin and lightly crushed
1 1/2 jalapeños, seeded and julienned
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
6 tablespoons rice vinegar
salt and pepper to taste
Crack coriander seeds by putting them in a heavy-duty plastic bag and passing over them with a rolling pin. Toss all ingredients together.
