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Quest 71: Reekfish

Summer is going strong here in Minnesota, which gets us out on the grill a lot more. I have been planning on doing Reekfish for a while now, but just didn't know what kind of reek we wanted to go with. Well today, I think I can finally share with you a recipe that has the right kind of reek that we can all get behind - garlic! This Twilight Princess delicacy is sure to please. Enjoy!




Gear!
2 Whole Red Snapper Fillets - Tails intact
Garlic Rosemary Compound Butter - recipe below
Olive Oil
Salt
Pepper



Quest!
Compound butter is first . . .
 In a food processor add 5 garlic cloves,  2 fresh sprigs of rosemary, 1 tsp course salt and 1 tsp black peppercorns.
 Pulse together until garlic and rosemary is mince. Peppercorns may not fully grind.  Add a stick of unsalted butter. Pulse together until butter is fully incorporated with ingredients.


Spread butter onto plastic wrap. Form back into a stick shape. Place in the refrigerator for 2+ hours. Use within about a week or freeze and it will keep for about 2 months.
Let's make Fish! Today we are using Red Snapper, but you are looking for a nice fresh firm white fish that still has skin and a tail to keep things together.

Get the grill started! You want the grill nice and hot. Today we are using gas, but charcoal should work fine too.
 Open your fish up and pat dry with paper toweling - do this on the outside too. Check for bones by running your fingers over the flesh of the fish. Pull out any bones with clean pliers.
 Take 2-3 tablespoons of that lovely compound butter we made earlier and rub it into each inside part of the fish. Be sure to really rub it in to get the flavor penetrating. Sprinkle with salt and pepper.
 Close the fish back together again. Brush the outside of the fish skin with olive oil. We used garlic infused olive oil in order to add even more garlic the party.
 Place the fish onto the hot grill. Cook the fish about 5-6 minutes aside or until the fish is flaky.  The outside skin should begin o blister and give good grill marks.
Enjoy this very garlicy fish with potatoes or Hylian Shroom Polenta!










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