Grilled Tilefish and Chow Chow
Yields: 6 servings
 
If tilefish is not available, grouper, red snapper, or redfish make great substitutes.
Ingredients
  • Olive oil, for brushing and greasing grill
  • 6 (6-ounce) tilefish fillets, skin-on and scales removed
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3 cups Three Sisters Chow Chow (recipe follows)
  • Garnish: fresh purple basil
Three Sisters Chow Chow
  • 1⅓ cups fresh corn kernels (about ½ pound)
  • ¾ cup to 1 cup zucchini, medium diced (about ½ pound)
  • ½ cup medium diced yellow onion
  • ½ cup cooked climbing beans (such as purple hull peas or black-eyed peas)
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 cloves garlic, smashed
  • 1½ teaspoons dill seeds
Instructions
  1. Preheat grill to medium-high heat (350° to 400°). (Make sure you are working on clean grill grates. If not, your fish will stick and tear apart when you try to turn it.) Using a wadded clean rag held with long tongs, carefully rub oil over hot grates of grill about 1 minute before fish go on.
  2. Brush fish with oil, and season with salt and pepper. Place fish diagonally across grill, skin side down; cook for about 3 minutes. Using a pair of tongs, gently grab one corner of fish, and begin to pull up. If it looks like skin is sticking, lay fish back down, and cook until fish easily releases from grill without sticking, about 1 minute more.
  3. Turn fish over to flesh side, and cook 3 minutes more. Insert a metal skewer lengthwise through fish to make sure it is completely cooked. If you find a bit of resistance toward middle, let fish cook longer. If fish is getting a bit too much color, move to a cooler part of grill to finish.
  4. Remove fish from grill. Serve topped with Three Sisters Chow Chow, and garnish with basil, if desired.
Three Sisters Chow Chow
  1. In a large heatproof bowl, combine corn, zucchini, onion, and beans.
  2. In a medium saucepan, combine 1 cup water, vinegar, sugar, garlic, bay leaf, jalapeño, salt, coriander seeds, and dill seeds. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 5 minutes.
  3. Remove from heat; pour water mixture over corn mixture. Place a piece of plastic wrap on surface of pickling liquid to keep vegetables submerged. Let cool at room temperature for 30 minutes. Refrigerate for 3 days before using.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/chefs-south-san-antonio-terroir/