4–8 gemfish steaks (depending on size of fish and appetite)
4 green tomatoes
2 ears of corn
Butter
Olive oil
Remoulade:
1 cup mayonnaise
2 teaspoons hot sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons capers, minced
1½ teaspoons paprika
2 pickles, minced
1 fresh garlic clove, minced
1 Tablespoon lemon juice
1 Tablespoon pickle juice
Creole seasoning:
6 teaspoons paprika
4 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cayenne, or more for a spicier version
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
Thick steaks and grilled corn on the cob are BBQ stables – let’s do it with fish! We got a lovely big gemfish, as the light texture leant itself well to the blackened seasoning and cutting it as a steak kept it robust on the grill. The flavour and succulent of gemfish really made it a star of the day. Yes there are bones in it – but that’s just a gentle reminder to slow down, enjoy the meal, the company and the gorgeous summer day. Sea perch, trumpeter or bluenose are other good options.
Coat both sides of your fish in a generous amount of the creole seasoning and set aside for BBQing. While the flavours settle in, get the rest of the prep done.
Mix up your remoulade sauce ingredients and set to the side. Remember – taste your sauces and re-season if needed or to your personal taste.
Slice each tomato into 3 rounds. Peel the corn, season both with salt and pepper and drizzle with olive oil. Set aside for BBQing.
That’s it! Prep done – move on out to the BBQ and fire it up to medium-high.
Have your corn on one side while the fish is on the hot plate. It will need about 2–3 minutes per side. The term blackened comes from the spices getting charred, which changes the flavour profile.
After you have flipped the fish, start grilling your tomatoes and give everything a kiss of butter. The tomatoes will only take 1 minute per side – we don’ want these mushy/sloppy.
Serve everything together on a big dish, with a bowl of remoulade for dipping in the middle. Take your time and enjoy – remember, there are bones!
Recipe by Zak and Tamar
