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Episode #114

Grilled Redfish

Air date 09/27/12
Host: Chef Rob Stinson

Filmed at the Biloxi Seafood Festival, Chef Rob Stinson grills up fresh redfish from the gulf.



5 oz filet of redfish from the Mississippi Gulf
1 tspn local honey
½ tspn black pepper
1 tspn Dijon mustard
2 large leaves of turnip greens
½ small sweet potato sliced on bias 
4 button mushrooms
2 cherry tomatoes
4 ½ inch slices of zucchini
½ small red onion sliced in 1” squares
Vegetable marinade:
1 medium orange squeezed
1 lemon squeezed
1 tbspn chopped cilantro
1 jalapeno finely diced with seeds removed
½ tspn black pepper
First complete marinade.  Mix orange and lemon squeezed juices, cilantro, jalapeno and pepper in a small bowl.  Next mix honey, mustard and black pepper to make glaze for redfish.  Make skewers (2) alternating tomatoes, zucchini, onion and mushrooms.  Place skewers in marinade.  Next cut sweet potato slices 3/8” thick on a bias.  Lightly spread the ½ honey mustard glaze on top of redfish filet.  Place redfish on grill with bottom side down for 4 minutes.  Turn over redfish and place on grill for additional 2 minutes.  Place turnip green on grill for 3 minutes.  Remove turnip green and place in center of plate.  Remove vegetable skewers from marinade and place on grill for 3 minutes per side.  After removing skewers from marinade place sweet potatoes in marinade and place on grill for 3 minutes per side.   Place remaining honey mustard glaze on redfish after removing from grill.  Place redfish on turnip green.  Place sweet potato crisps around redfish in a circle.  Stick the vegetable skewers into the redfish like antennas and drizzle marinade over skewers and potatoes.  Serve!