Landry offers redfish, spiked lemonade recipes

A dedicated conservationist for Gulf Seafood, Chef Brian Landry says grilling fish seems more intimidating than it actually is, but a few key steps will ensure a perfectly grilled filet. Landry is one of the owners of Jack Rose Restaurant in New Orleans.
“Make sure you start with a clean and well-oiled grill,” he said. “Don’t be stingy with the oil, I use canola and make sure it’s really on there, otherwise, your fish is going to stick to the grill and cause a mess. The other key to success with fish is knowing when it’s done.
“Depending on how thick the filet is, you can usually cook it between 2 and 3 minutes per side but learn the signs to know when it’s ready. When you see moisture collecting on the top of the fish, it’s ready.”
Chef Landry’s other summertime tip while entertaining is to batch cocktails.
“You can make a large batch of spiked lemonade in advance and get a big gallon beverage dispenser with a spigot for around 10 bucks,” Landry said. “I make a boozy strawberry lemonade that’s inspired by the refreshing drink they serve at Jazz Fest. It’s always a hit and I don’t have to worry about playing bartender.”

REDFISH ON THE HALF SHELL
½ bunch parsley leaves, picked
6 sprigs mint, picked
2 sprigs basil, picked
2 cups olive oil
3 garlic cloves, smashed
1 tsp. red chili flakes
salt to taste
6 Tbsp. olive oil
6 red fish fillets, skin and scales on
salt/pepper to taste
2 lemons, cut in half
Preheat an outdoor grill.
Chop parsley, mint and basil. Add herbs, garlic and chili flakes to the work bowl of a small food processor. Puree on high. Slowly add olive oil until all incorporated. Season with salt.
Brush red fish fillets with olive oil and season with salt and pepper.
Grill fish for 3 minutes flesh sides down, making sure to mark the flesh with the grill. Flip the fish so that the scales are now on the grill, and allow fish to cook approximately 6-8 more minutes or until just cooked through. Squeeze lemons over the fish making sure to discard the seeds. Remove from the grill.
Spoon garlic-herb oil over the fish and serve.
Serves 6

BATCHED SPIKED STRAWBERRY LEMONADE
Lemonade:
1 bunch mint
3 cups sugar
1 quart water
1 quart lemon juice
½ oz. rose water
1 cup pureed strawberries
1 quart ice water
Muddle mint in the bottom of a one gallon pot. Add sugar and 1 quart of water to pot. Bring to a simmer so the sugar dissolves.
Turn off heat and add lemon juice, rose water and strawberry puree. Allow to steep for 10 minutes.
Add ice water, stir. Strain and chill.
In a 1.5 gallon glass jar:
8 strawberrys sliced
2 lemons sliced
1 bunch mint
½ oz. simple syrup
20 oz. Cathead honeysuckle vodka
2 quart strawberry lemonade
Fill glass container with ice. Add vodka, then top with lemonade.
Add sliced strawberries and lemon. Garnish the top of jar with mint.
Yield: 1.5 gallons
Recipes courtesy of Chef Brian Landry