Spicy Grilled Amber Jack with Cool Ranch Slaw
| (By Ray Lampe, Dr. BBQ) | |
| For the slaw: | |
| 1 cup | ranch dressing |
| 2 T . | Sugar In The Raw |
| ½ tsp | black pepper |
| 1 16oz package. | slaw mix |
For the spicy rub: | |
| 1 Tablespoon | salt |
| ½ tsp | cayenne |
| ½ tsp | black pepper |
| ½ tsp | chili powder |
| ½ tsp | ground cumin |
| ½ tsp | paprika |
| ¼ tsp | garlic powder |
| 1 tsp | onion powder |
| ½ cup | mayo |
| 2 Tablespoons | Chipotle Hot Sauce |
| Four 7oz | Amber Jack Filets |
In a small bowl whisk together the ranch dressing, sugar, and pepper. Put the slaw mix in a large bowl and pour the dressing over the top. Mix well and refrigerate.
Prepare the EGG to cook direct at 400°. In a small bowl combine the rub ingredients and set aside. In another small bowl whisk together the mayo and hot sauce. Brush the fish liberally and all over with the mayo mixture. Season the fish on all sides with the spicy rub. Grill the fish directly on the cooking grid turning as needed until done. This will take 7-10 minutes depending on the thickness of your fish. Transfer the fish to a platter. Remove the slaw from the refrigerator and toss well. Transfer to a clean bowl and serve with the fish.
Makes 4 servings
