Thai Basil Lime Grilled Red Drum Half Shell

Ingredients

• 450 g red drum fillets (or steaks)
• 2 medium zucchini
• 1 cup fresh Thai basil (or sweet basil)
• 2 tbsp lime juice
• 1 tsp lime zest
• 3 cloves garlic
• 1 to 2 red chili (fresh) or Thai chili
• 1 tbsp fish sauce(optional)
• 1 tbsp soy sauce (or tamari)(optional)
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. 1

   Prep (about 20 minutes): Pat the red drum dry and season both sides with salt and black pepper. Use a spiralizer or vegetable peeler to make zucchini ribbons; set aside. Mince the garlic and finely chop the chili. Finely chop the basil.

2. 2

   Make the Thai basil-lime sauce (during prep): In a bowl, mix lime juice, lime zest, minced garlic, chopped chili, fish sauce (if using), and soy sauce (if using). Stir in the chopped basil and set aside.

3. 3

   Preheat and grill (about 12 minutes total): Preheat a grill or grill pan on high heat. Brush fish with 1 tbsp olive oil. Grill red drum 5–6 minutes per side (until just cooked through and flakes easily).

4. 4

   Finish and serve: Toss zucchini ribbons with the remaining 1 tbsp olive oil and a pinch of salt. Spoon the Thai basil-lime sauce over the grilled red drum and serve immediately with the zucchini ribbons.