Recipe: Barbecued whole redfish with roasted tomatoes, citrus and fennel

When buying redfish, note that it is also known as red drum, spottail bass or channel bass. Kevin Maxey suggests having your fishmonger scale and remove fins from a farm-raised redfish or, for the anglers, dress a 22- to 25-inch redfish that you caught yourself. Also ask that the fish be split down the belly.

For the roasted tomatoes:

6 ripe medium tomatoes, cored and halved crosswise

Extra-virgin olive oil

Salt and freshly ground pepper to taste

1 large head garlic, separated into cloves (about 15)

12 thyme sprigs

Juice of 3 lemons

1/2 cup torn basil leaves

For the redfish:

1 whole lemon, sliced thin

1 bunch thyme sprigs

1/4 cup packed basil leaves

1 bulb fennel, sliced thin

1 (7- to 8-pound) redfish

Olive oil

Salt and pepper to taste

To prepare the tomatoes: Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange the tomatoes, cut side down, on the baking sheet and drizzle with olive oil. Season with salt and pepper and scatter the garlic and thyme on top. Roast the tomatoes for about 20 minutes, or until the skins begin to wrinkle. Remove the baking sheet from the oven and carefully pull off the skins. Return the baking sheet to the oven, lower heat to 250 degrees and roast the tomatoes until leathery on the outside but still slightly wet on the underside, about 2 to 3 hours longer. Peel the garlic and discard the skins and thyme. Allow tomatoes to cool to room temperature. Place in bowl and add lemon juice, basil leaves and additional olive oil to taste. The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks. Bring to room temperature before serving.

To prepare the redfish: Place lemon, thyme sprigs, basil and fennel inside fish cavity. Drizzle with olive oil and season with salt and pepper. Drizzle outside of fish with olive oil and season generously with salt and pepper. Light a charcoal grill and allow to burn down to medium-hot coals. Lightly oil the grate and grill fish, covered, for about 10 minutes. Turn once and cook an additional 20 minutes or until cooked through. Remove fish using 2 spatulas and transfer to large platter. Place the roasted tomatoes atop fish. Pour the remaining liquid from the tomatoes over the top and serve.

Per serving (based on 4): 660 calories (percent of calories from fat, 26), 96 grams protein, 21 grams carbohydrates, 4 grams fiber, 20 grams fat (3 grams saturated), 168 milligrams cholesterol, 341 milligrams sodium.