By Chef Greg Reggio
6 ounces Fresh Drum or Redfish Filet
Melted Butter – to brush
1 teaspoon Cajun Seasoning
¾ cup Stewed Okra – see recipe
1 ounce Fried Spinach – see recipe
Brush the rounded side of the fish filet with melted butter. Generously season end to end with the Cajun seasoning. Grill seasoning side down until dark grill marks appear. Rotate the fish on the grill and cook until dark grill marks appear. You should end up with a diamond pattern on the fish. Flip the fish to the opposite side and cook until done.
Mound the stewed okra in the center of the plate. Place the fish on top of the okra. Top the fish with the fried spinach and serve with lemon.
¼ cup Olive Oil
24 ounces Cut Okra - 1/2” to ¾” wide slices
4 ounces Yellow Onion – julienned
1 tablespoon Fresh Garlic – minced
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
1 tablespoon Shriracha Sauce
1 tablespoon Brown Sugar
2 cups Tomato Sauce
½ cup Water
Roast the okra in one layer on a sheet pan until lightly browned and dry. Most of the typical sliminess should be gone. (15-20 minutes). While the okra is roasting, sauté the onion and garlic in the olive oil until the onions are translucent and the garlic is fully cooked. Add the remaining ingredients along with the roasted okra. Cook at a simmer until the mixture has thickened and the okra is no longer slimy.
2 cups Fresh Baby Spinach
Vegetable Oil – for frying
Heat oil in a medium size deep pot to 375 degrees. Carefully add the spinach leaves while stirring constantly with a slotted spoon. Remove the spinach from the oil once it has gotten crispy. Drain on paper towels.