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| top results >>> Recipe for Napa Valley Fish |
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Makes 6 servings
Smoking chips, optional
6 (8- to 10-ounce) firm-fleshed fish fillets, such as talapia, catfish, pompano, red snapper,
or salmon or tuna steaks, about ½ inch thick
1 cup white wine, such as chardonnay or sauvignon blanc
2 tablespoons Chef Paul Prudhomme's Seafood Magic® or Blackened Redfish Magic®
If using smoking chips, soak according to package directions.
Place the fish in a glass or plastic container, pour the wine over it, and let sit for at least 15 minutes or up to an hour. Light a charcoal or gas grill, and when the coals are coated with white ash, add the smoking chips if desired.
Remove the fish from the wine and drain off the excess. Sprinkle ½ teaspoon Seafood Magic or Blackened Redfish Magic evenly on each side of all the fillets and gently pat it in. When the fire dies down, grill the fish for 3 minutes on one side, then turn it over and grill until done to your liking - - the time will depend upon the variety of fish and the heat of the grill. You can check doneness by cutting through one fillet - - if done, it will be opaque all the way through. Serve immediately.
Makes 6 servings
Smoking chips, optional
6 (8- to 10-ounce) firm-fleshed fish fillets, such as talapia, catfish, pompano, red snapper,
or salmon or tuna steaks, about ½ inch thick
1 cup white wine, such as chardonnay or sauvignon blanc
2 tablespoons Chef Paul Prudhomme's Seafood Magic® or Blackened Redfish Magic®
If using smoking chips, soak according to package directions.
Place the fish in a glass or plastic container, pour the wine over it, and let sit for at least 15 minutes or up to an hour. Light a charcoal or gas grill, and when the coals are coated with white ash, add the smoking chips if desired.
Remove the fish from the wine and drain off the excess. Sprinkle ½ teaspoon Seafood Magic or Blackened Redfish Magic evenly on each side of all the fillets and gently pat it in. When the fire dies down, grill the fish for 3 minutes on one side, then turn it over and grill until done to your liking - - the time will depend upon the variety of fish and the heat of the grill. You can check doneness by cutting through one fillet - - if done, it will be opaque all the way through. Serve immediately.
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