For the stewed tomatoes: Combine the sugar, breadcrumbs, tomatoes and 2 cups water in a large bowl. Crush
the tomatoes using a potato
masher until broken into small pieces, and then pour into a large cast-iron pan. Simmer
over low heat until reduced into a thick sauce
, stirring often (or every time you pass the pan), about 3 hours.
Meanwhile, put the fish fillets
in a baking dish
and cover with lemon juice. Let marinate in the refrigerator 20 minutes.
For the coleslaw: Toss together the carrots and cabbage
in a bowl to combine. Mix the mayonnaise
, vinegar, salt and pepper in another bowl, adjusting the seasoning as needed. Pour the dressing
over the carrots and cabbage and stir to combine. Refrigerate at least 20 minutes.
Preheat a charcoal grill over medium-high heat.
Grill the fish, what was once the skin side down, 5 minutes. Meanwhile, combine the butter and crab seasoning in a bowl and brush over the top of the fish while it's grilling. The thickness of the fillets will determine when the fish needs to be flipped. If thicker than 3/4 inch, you will need to flip the fish after 5 minutes (or when the fish is willing to let you do so). When the fillet has good grill
marks, transfer to a plate and serve with desired amount of the stewed tomatoes
alongside. Garnish each plate with a piece of kale
and lemon, if using.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.