Thai-Style Red Drum Half Shell with Lime-Garlic Chili Butter

Ingredients

• 1.0 lb red drum fillets (or half-shell pieces), skin-on if available
• 2 medium cucumber
• 2 medium lime
• 4 cloves garlic
• 4 tbsp unsalted butter
• 0.5 tsp chili flakes (or Thai chili flakes)
• 1 tbsp fish sauce
• 0.25 cup fresh cilantro(optional)
• 2 tbsp fresh mint(optional)
• 1 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 1 tbsp neutral oil (avocado or canola)
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. 1

   Prep (25 minutes): Pat fish dry and cut into 3 portions. Mince garlic. Zest and juice 2 limes; reserve juice for the butter and salad. Slice cucumbers lengthwise, then into thick half-moons. Chop cilantro and mint (if using).

2. 2

   Prep (25 minutes): Make lime-garlic chili butter by melting butter in a small bowl (or microwave). Stir in minced garlic, chili flakes, 1 tbsp fish sauce, 1 tbsp soy sauce, and 2–3 tbsp lime juice. Season with black pepper. Keep warm.

3. 3

   Cook (12 minutes): Heat a grill pan or outdoor grill to medium-high. Brush cucumber lightly with neutral oil and char 3–4 minutes total, turning once. Remove and cool slightly.

4. 4

   Cook (12 minutes): Grill the red drum 6–8 minutes total, brushing with lime-garlic chili butter during the last 2–3 minutes. Cook until just opaque and flakes easily.

5. 5

   Finish (within the cook window): Toss charred cucumber with remaining lime juice, rice vinegar, a pinch of salt, and herbs (if using). Serve fish with charred cucumber salad on the side.