An explosion of fresh coastal flavors, this is a meal you’ll crave and want to make again and again. By: Game Girl Gourmet.

Ingredients

For the Fish

1 redfish fileted

1 lime

Coconut oil 

H-E-B Jamaican Jerk Blend (Adams Brand is also great)

For the Rice 

1 cup of jasmine rice 

1 can of coconut milk 

For the Pico, see recipe below if you aren’t close to an H-E-B

1 package of H-E-B fresh mango Pico + 1 honey mango diced 

• ½ red onion minced 
• 1 small clove of garlic minced
• 1 lime juiced
• 1-2 Roma tomatoes 
• ⅓ bunch of cilantro finely chopped
• 2 honey mangoes

Instructions 

1. Pat redfish dry with a paper towel, season both sides of your filet liberally with H-E-B jerk seasoning and salt to taste. 
2. In a small saucepan pan, bring your coconut milk to a light boil over MEDIUM heat. Add rice and cook for 15 minutes.
3. Heat 3 tbsp of coconut oil over medium heat, pan sear your redfish filets until they are just cooked through, typically to 2-3 minutes depending on the size of the fish.
4. Place your redfish filet over a bed of coconut rice, add a squeeze of lime, spoon your mango pico on top, add cilantro and enjoy!

Based out of Bayou Vista, Texas, located just 10 minutes from Galveston Island, Holly Hearn is the owner and founder of Game Girl Gourmet. Holly travels the world providing high-end cuisine with a strong focus on wild game and wild caught fish. 

One of Holly’s favorite perks of living on the water is having the ability to catch trout and redfish right in her backyard. While she is mostly guided by the catch-and-release principle on her dock, occasionally a nice redfish makes a mistake and ends up on her dinner table. Redfish are a great eating fish due to its meaty but light and flakey texture. This recipe is a favorite of Holly’s because it comes together quickly, requires little technical cooking abilities, and can easily be hacked or modified to your personal preferences.