Thai Basil Lime Grilled Red Drum with Cucumber-Jicama Salad

Ingredients

• 12 oz red drum fillets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup Thai basil (fresh)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp neutral oil (avocado or canola)
• 1 large cucumber
• 1/2 lb jicama
• 2 tbsp rice vinegar
• 1/4 cup cilantro (fresh)(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (25 minutes): Pat the red drum dry and season both sides with salt and black pepper. Mince garlic and grate ginger. Finely chop Thai basil.

2. 2

   Prep (25 minutes): Make the basil-lime sauce by mixing lime juice, lime zest, fish sauce, brown sugar, minced garlic, grated ginger, and chopped Thai basil. Stir until the sugar dissolves.

3. 3

   Prep (25 minutes): Cut cucumber and jicama into thin matchsticks or small bite-size pieces. In a bowl, toss cucumber and jicama with rice vinegar and a drizzle of oil (about 1 tsp). Add cilantro and red pepper flakes if using.

4. 4

   Cook (18 minutes): Preheat a grill pan or outdoor grill to medium-high. Brush fish lightly with remaining oil and grill 4–6 minutes per side (until just cooked through and flakes easily).

5. 5

   Cook (18 minutes): Remove fish and let rest 2 minutes. Spoon basil-lime sauce over the fish (or serve alongside). Serve over the cucumber-jicama salad.