Grilled Rockfish with Stewed Tomatoes and Coleslaw

Recipe courtesy Buddy Harrison, Harrison's Chesapeake House, Tilghman Island, MD
Show: Hook, Line & Dinner Episode: Chesapeake Bay
TOTAL TIME: 3 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 2 servings
LEVEL: Easy

ingredients

STEWED TOMATOES:
  • 1 number-10 can peeled tomatoes (6 pounds 6 ounces)
  • Two 8-ounce fillets rockfish, skin removed
    COLESLAW:
    • 2 whole carrots, shredded
    • 1 head cabbage, shredded
    • 2 cups mayonnaise
    • 1 cup sugar
    • 8 ounces butter, melted and still warm
    • 6 tablespoons crab seasoning
    • Kale, for garnish, optional
    • Lemon slices, for garnish, optional
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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, sugar, 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 and coleslaw 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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on March 23, 2012

      Flag

      Have had this dish many times on my visit to Harrisons. Absolutely awsome.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Carnival Eats

    Get Cooking Channel on your TV.