Broiled Redfish Steak and Garlic French Fries

Name: Broiled Redfish Steak and Garlic French Fries
Cuisine: France
Ingredients: 12 lemon slices; Pepper from the mill; Salt; ¼ cup corn oil; 2 tablespoons finely chopped fresh Italian parsley leaves; 3 cloves garlic, finely chopped; 1 pound freshly fried french fries; 2 pounds ½-inch-thick redfish, mahimahi, or yellowtail fillets; ¼ teaspoon ground bay leaf; Cayenne pepper; 2 pounds ½-inch-thick redfish, mahimahi, or yellowtail fillets; 2 pounds ½-inch-thick redfish, mahimahi, or yellowtail fillets

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe is inspired by one of my many trips to the Deep South. The choice of fries is yours; you can choose from homemade to frozen fries. If you want to make the fries yourself, see the recipe, and have them ready at the time the fish comes off the broiler.

Ingredients

2 pounds ½-inch-thick redfish, mahimahi, or yellowtail fillets
Cayenne pepper
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Europe
France
Fish course
Gluten-free
Pescatarian

Method

Cut the fillets into six equal portions. Set each on a lightly oiled rack placed over the broiler pan. Mix together cayenne pepper to your personal taste, the bay leaf, and com oil and brush over the fish. Let marinate 30 minutes at room temperature covered with a piece of plastic wrap or parchment paper.

Broil 5 minutes 4 inches from the source of heat; if not quite done to your taste,