Bobby Flay's Grilled Red Snapper

Bobby Flay: Hi Kevin!

Kevin: -- chef, beautiful red snapper.

Bobby Flay: That’s beautiful and gorgeous.

Kevin: Let’s grill it. Are you ready?

Bobby Flay: Let’s make it happen.

Kevin: Let’s go.

Bobby Flay: Okay, so I’m going to take this red snapper fillet that Kevin was so nice to bring to me. And I’m a big corn guy. I love corn during the summer especially on the grill and so what I’m going to do is I'm going to wrap the fish absolutely in the green corn husk. So it’s sort of going to be fire roasted and steamed at the same tine inside the corn husk. Let’s start working with our snapper fillets. So, I’m going to take a piece of the snapper like this and I’m actually going to put it across the corn husk like this. I’m going to fold the corn husk over it just so it actually protects it. But before we cover it, I’m going to take a little bit of canola oil and season it with some salt and pepper. And I’m going to take some string, some butcher’s -- wine and just start tying the husks right to the snapper. Let’s get to the corn right now.

Alright, so I’m going to take my jalapenos here but I’m going to leave the seasoning too.

Kevin: Alright.

Bobby Flay: Skin on, seeds on and I want that charred flavor. You know, I love seeds at all. As you can see I’m going to make a pesto because I’m going to grind it up anyway. I need a little bit of jalapeno for my corn relish and then the rest I’m going to use for the pesto. So, first I’m going to make the corn relish just to kind of get that out of the way, let all the flavor kind of melt together.

All right so we have the corn, we have the roasted jalapenos. I need a red onion, maybe even just like half of this, just finally dice a red onion and then finish it up with a little -- maybe a little cilantro or some basil. I got to see what kind of herbs you got going here and some fresh lime juice, a little olive oil, salt and pepper and the corn relish that we’ve done. Finally diced red onion, maybe a couple of limes for some lime juice.

Kevin: I got some fresh squeeze lime over here.

Bobby Flay: Oh you did? Thank you very much. Fresh squeezed lime juice, thank you, a little bit of olive oil, some salt and pepper and what kind of herbs I have. Okay, so of course we chop cilantro, mix this up, nice and fresh, really beautiful. The corn sauce is done and I’m going to let -- just going to let the ingredients to kind of get to know each other a little bit and now all I’m going to do here is just get my snapper and the corn husk on the grill. Alright, Kevin we’ve been cooking the all day.

Kevin: Yes.

Bobby Flay: I think this is time we have something to do eat.

Kevin: Salute.

Bobby Flay: You got it.