Fortunately, Florida anglers have access to some of the finest and freshest seafood in the country, including redfish. When asked to make a simple fish dish I wanted to share one of my newfound favorites. Even though you need to spend the time stalking these shallow water predators around oyster bars and grass flats, the effort is well worth the reward when you combine a tasty blend of Caribbean sweetness with a little Cuban flavor.
By utilizing a rice cooker the first step is a breeze, as the complimentary side dish takes the longest to cook. After measuring the appropriate serving size, rinse the rice under running water and place in your rice cooker. From here you want to add enough water to cover the rice by an inch. I also like to add a tablespoon of olive oil and sea salt to sustain the grain’s firmness and flavor.
At this point, coat the redfish fillets with a dry rub consisting of one part Buck Naked’s Fiery Rub and one part Cuban dry rub. My concoction includes brown sugar, garlic salt, oregano and onion powder. Really, any of your favorite spices will work as long as they have a little kick.
Next, place a few cloves of finely chopped garlic, fresh parsley and olive oil in a sauté pan over medium heat. After a few minutes increase the heat and add a small amount of white wine and twice as much Naked Juice Green Machine, which provides the sweetness of pineapple, kiwi and mango. Once the sofrito is heated and mixed, add the fillets and cook for approximately three minutes per side. Remove from heat and let stand for a few minutes.
Serve with rice, fresh avocado and mango. Drizzle remaining sauce over fillets to complete the dish. Enjoy!