Monday Meals: Slow Barbequed Whole Redfish

This week's recipe comes, once again, from our friends in Atlanta: chef Kevin Maxey of Craft Atlanta (), and Chef Adam Evans of Craftbar Atlanta. And with today being the official start of summer, I can't think of a better excuse to fire up the grill. Enjoy.

Slow Barbequed Whole Redfish with Roasted Tomatoes, Citrus, and Fennel

Serves 4-6 depending on fish size
**
For Roasted Tomatoes:**
Ingredients
6 ripe medium tomatoes, cored and halved crosswise
extra-virgin olive oil
Salt and freshly ground pepper
1 head garlic, separated into cloves (about 15)
12 thyme sprigs
Juice of 3 lemons
1/2 cup torn basil leaves

Directions:

1. Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.

2. Arrange the tomatoes, cut side down, on the baking sheet and drizzle with the olive oil. Season with salt and pepper and scatter the garlic and thyme on top.
**
3.** Roast the tomatoes for about 20 minutes, or until the skins begin to wrinkle.

4. Remove the baking sheet from the oven and carefully pull off the tomato skins.

5. Return the baking sheet to the oven, lower heat to 250 degrees and roast the tomatoes until leathery on the outside but still slightly wet on the underside, about 2 to 3 hours longer.

6. Peel the garlic and discard the skins and the thyme. Allow to cool to room temp, place in bowl and add lemon juice, basil leaves, and additional olive oil to taste. The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks, bring to room temperature before serving.
**
For Redfish:**
Ingredients:
1 whole 22- to 25-inch redfish, scaled, dressed, and fins removed
1 whole lemon, sliced thin
1 bulb fennel, sliced thin
1/4 cup packed basil leaves
Olive oil
Salt and pepper to taste
**
Directions:**

1. Place lemon, herbs and fennel inside refish cavity, drizzle with some olive oil and season with salt and pepper.

2. Drizzle outside of fish with olive oil and season generously with salt and pepper

3. The fish can be prepared up to this point and wrapped in plastic wrap or foil and kept for up to 24 hours. However, do not add the salt if you are doing it more than a few hours ahead or it will begin to cure the fish. Unwrap before cooking.

4. Light a charcoal grill and allow to burn down to medium hot coals.

5. Lightly oil the grate and grill fish covered for about 10 minutes. Turn once and cook and additional 20 minutes or until cooked through. Remove with 2 spatulas to platter and serve with the marinated roasted tomatoes.