Jamaican Jerk Redfish with Mango Pico

Fishing for redfish is one of my favorite wintertime activities here on the Texas coast, that is when I am not traveling the state cheffing it up on private ranches! During this season, redfish tend to concentrate in specific areas like deeper channels, bayous, and locations with more stable water temperatures, which means we can occasionally catch them in the back yard. The water clarity often improves in the winter, enhancing visibility and creating favorable conditions for sight fishing. Redfish are also cold blooded, meaning that their metabolism slows down quite a bit during the colder months. Some claim that the slowdown in the redfish’s metabolism results in a firmer and tastier fish. However, I am almost certain that proper fish care in the summer months will also give you a great texture. No matter what season you’re catching redfish in, try this recipe. If you are familiar with the technique utilized in most blackened fish dishes, this recipe will be a breeze for you! I love to use coconut oil for flavor but it’s not necessary.

INGREDIENTS

For the Fish

• 1 red fish fileted
• 1 lime
• Coconut oil
• Jamaican Jerk Blend (Adams Brand is also great)

For the Rice

• 1 cup of jasmine rice
• 1 can of coconut milk

For the Pico

• ½ red onion minced
• 1 small clove of garlic minced
• 1 lime, juiced
• 1-2 Roma tomatoes
• ⅓ bunch of cilantro finely chopped
• Two honey mangos

INSTRUCTIONS

1. Prepare the Fish:

Pat redfish dry with a paper towel and season both sides of your filet liberally with H-E-B jerk seasoning and salt to taste.

2. Cook the Rice:

In a small saucepan, bring your coconut milk to a light boil over medium heat and add rice. Cook for 15 minutes

3. Pan-Sear the Fish:

Heat three tbsp of coconut oil over medium heat, pan sear your redfish filets until just cooked, typically to two-to-three minutes depending on the size of the fish.

4. Assemble the Dish:

Place your redfish filet over a bed of coconut rice, add a squeeze of lime, and spoon your mango pico on top. Add some cilantro and enjoy!

Additional Tips:

• Ensure proper fish care regardless of the season for the best texture.
• Experiment with coconut oil for an extra layer of flavor.

Enjoy this vibrant and flavorful dish that celebrates the winter redfish season on the Texas coast!

By Chef Holly Hearn of Game Girl Gourmet

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