Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 (6-ounce) redfish fillets dry with paper towels and rub them evenly with 2 tablespoons of Cajun seasoning and 1 tablespoon of olive oil.

2. 2

   Prepare the relish by finely mincing 1 whole preserved lemon (pith removed) and combining it in a medium bowl with 1/4 cup of chopped fresh cilantro, 1/4 cup of finely diced red onion, 1 small minced jalapeño (if using), 2 minced cloves of garlic, 1 tablespoon of fresh lime juice, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt.

3. 3

   Preheat a charcoal grill to medium-high heat, then lightly oil the grill grates.

4. 4

   Grill the seasoned redfish fillets for 4-5 minutes per side, or until they are flaky and cooked through.

5. 5

   Lightly brush 2 shucked ears of fresh corn and 1 green bell pepper (cut into large pieces) with the remaining 1 tablespoon of olive oil, then grill them for 8-10 minutes, turning occasionally, until slightly charred and tender-crisp.

6. 6

   Once cooled slightly, carefully remove the kernels from the 2 grilled ears of corn and finely dice the 1 grilled green bell pepper, then fold them into the preserved lemon-cilantro relish mixture.

7. 7

   Serve the hot charcoal-grilled redfish fillets immediately, topped generously with approximately 1/2 cup of the fresh preserved lemon-corn relish per serving.