Korean-Style Gochujang Grilled Red Drum Half Shell

Ingredients

• 900 g Red drum (half-shell portions or fillets), skin-on
• 2 tbsp Gochujang (Korean chili paste)
• 1/2 cup Plain Greek yogurt (unsweetened)
• 1 tbsp Honey
• 1 tbsp Soy sauce (or tamari)
• 1 tbsp Rice vinegar
• 2 cloves Garlic, finely grated
• 1 tbsp Ginger, finely grated
• 1 large Cucumber, thinly sliced
• 2 tbsp Green onion, thinly sliced
• 1 tsp Extra-virgin olive oil
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (25 minutes total): Pat the red drum dry. In a bowl, whisk gochujang, Greek yogurt, honey, soy sauce, rice vinegar, garlic, and 1/2 of the grated ginger until smooth. Coat the fish evenly with the marinade; cover and let sit while you prep the salad.

2. 2

   Make the quick cucumber-ginger salad (during the 25 minutes): Toss cucumber with green onion, remaining grated ginger, olive oil, and a pinch of salt and pepper (optional). Set aside to lightly soften.

3. 3

   Cook (12 minutes total): Preheat a grill or grill pan to medium-high. Grill the red drum skin-side down first for about 6 minutes, then flip and grill for about 6 minutes more, brushing with any remaining marinade during the cook until the fish is opaque and flakes easily.

4. 4

   Serve: Plate the grilled red drum and spoon the cucumber-ginger salad alongside. If desired, drizzle any extra marinade from the bowl over the fish just before serving.