Deep South Dining

Fish on the grill can be a tasty and easy meal, if only half of the fillet did not stick to the grates. This is a common mistake that can be fixed by making sure your grill is hot enough and coated with just a touch of oil. Today's guest on Deep South Dining share this and more tips about grilling fish and how to shop for the perfect cut or whole fish. From the Farmer's Table Cooking School we welcome Chef Connor Wolf and from Duggan's Seafood, John Lester. Also Malcolm and Carol look forward to the 1st Annual Sweet Mississippi Tea Festival in Poplarville.Blackened Redfish Serves 4 Ingredients:2 Redfish Filets, skin off and pinbones removed 3 tablespoons smoked paprika2 teaspoons onion powder1 1/2 teaspoons sea salt1 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon dried thyme1 teaspoon dried oregano1/2-1 teaspoon cayenne pepper1 lemon, cut into wedges 3-4 Tablespoons of Butter 1-2 Tablespoons of Veg. Oil 1. Heat a large Cast Iron Skillet Or Stainless Steel Pan over