American Garlic-Herb Butter Grilled Red Drum Half Shell with Greens

Ingredients

• 1.5 lb red drum fillets (or half-shell portions)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 0.25 cup fresh parsley, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 12 oz green beans, trimmed
• 1 small shallot, finely minced
• 0.5 cup chicken broth (low-sodium if available)
• 0.25 cup white wine (or extra broth)(optional)
• 0.25 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (18 minutes total): Pat fish dry and season both sides with salt and black pepper. Trim green beans. Mince garlic and shallot; chop parsley; zest and juice the lemon.

2. 2

   Make garlic-herb butter: In a small bowl, stir together softened butter, minced garlic, parsley, thyme, lemon zest, and 1 tbsp of the lemon juice. Set aside.

3. 3

   Cook greens (blistered green beans): Heat olive oil in a large skillet over high heat. Add green beans and cook, tossing, until blistered and crisp-tender, about 6–7 minutes. Season lightly with salt and pepper; transfer to a warm plate.

4. 4

   Grill/baste fish (14 minutes total cook time): Preheat grill to medium-high. Place fish skin-side down (if applicable) and grill 4–5 minutes, then flip and grill 3–4 minutes more. During the last 2 minutes, baste generously with garlic-herb butter until melted and aromatic; remove to a warm platter.

5. 5

   Lemon pan sauce: In the same skillet (or a small saucepan), reduce shallot with chicken broth and white wine over medium-high heat until slightly thickened, 3–4 minutes. Stir in remaining lemon juice and a spoonful of garlic-herb butter. Taste and adjust salt/pepper. Serve fish with blistered green beans and spoon sauce over top.