Grill like a Southerner: Herb-crusted snapper, corn, more

New Orleans native John Besh is bringing us into his kitchen for his new series, "Chef John Besh's Family Table." Here, he makes Southern recipes from his show, including herb-grilled snapper with buttermilk dressing, grilled corn on the cob and a cucumber salad.

Herb-grilled snapper with buttermilk dressing
Servings:

Makes 8 servings

Ingredients

  • For the snapper:

    • 1 (2-3 lb.) skin-on snapper fillet
    • Sea salt
    • Freshly ground black pepper
    • 1/4 cup olive oil
    • 1 big handful fresh mixed herbs (dill, fennel, chives, tarragon)
    • Juice of 1 lemon
  • For the buttermilk dressing:

    • 1 cup buttermilk
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 1/4 cup rice wine vinegar
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon celery salt
    • 2 dashes Tabasco
    • Salt
    • Freshly ground black pepper
    • 1/3 cup mixed herbs (chives, chervil, dill), chopped
    • Salad greens

Preparation

Baking Directions:

1. Wipe down the grate on your grill with a small amount of olive oil. Heat an electric grill to high or make a hot charcoal fire.2. Season the snapper generously with salt and pepper. Drizzle with the olive oil and pat to rub in. Make a blanket of herbs on the filet.3. Cook the filet skin side down on the grill with the cover closed for 5 minutes. Turn over and cook for an additional 5 minutes, or until just cooked through. With a long spatula, remove the fish from the grill and squeeze a little lemon juice over the filet.4. For the dressing, whisk together the buttermilk, mayonnaise, sour cream, vinegar, garlic powder, onion powder, celery salt, Tabasco, salt and pepper in a large bowl until well-combined. Stir in the chopped herbs.5. To serve, transfer the amberjack to a large platter with a bowl of buttermilk dressing and a plate of your favorite salad greens on the side.

Cucumber salad

Ingredients

    • 2 cucumbers
    • 1 small red onion
    • 1/2 cup rice wine vinegar
    • 1 tablespoons sugar
    • 1/2 cup olive oil
    • Salt to taste
    • Pepper to taste

Preparation

Baking Directions:

Peel and slice the cucumbers into 1/3-inch discs. Peel and slice the onion as thinly as possible. In a medium bowl mix together the rice wine vinegar, sugar, olive oil, sliced cucumber and sliced red onion. Season the salad to taste with salt and pepper.

Grilled corn on the cob
Servings:

Makes 6 servings

Ingredients

    • 6 ears corn, husk and all
    • Salt
    • 8 tablespoons butter, softened

Preparation

Baking Directions:

1. Soak the corn overnight in a gallon of well-salted water. 2. Light a charcoal or gas grill. When the coals have burned down, grill the corn in the husk, turning several times, for 30 minutes. Test the corn by peeling back the husk and pressing the kernels with your fingers. The corn is done when tender to the touch. 3. Keep the corn warm on the side of the grill or in an oven on low heat. Peel the husks back and remove as many of the silks as you can. Slather the corn with the butter and season with a pinch of salt.

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