Another oldie, but a goodie – here is an easy way to grill redfish for those who don’t like to leave the skin on (my wife).
I often keep the redfish I catch because they are so delicious on the grill. I’ve experimented with a lot of different ways of cooking and preparing the fish, but I always come back to this simple recipe. It works just as well with trout, black drum, sheepshead, and flounder, so don’t think this is redfish specific.
What you’ll need: Redfish fillets (scales off), aluminum foil, butter, olive oil, worcestershire sauce, lemon juice, lemon pepper, blackening seasoning, cajun seasoning, and beer of your choice.
– Fillet your redfish with the scales off (or thaw those fillets from a previous trip, fresh fish is always better however).
– Light your coals and open up a beer.
– Tear off a piece of aluminum foil big enough to completely encapsulate your fish fillet, place your fillet on the foil.
– Gently season each side of your fish fillet with cajun seasoning, lemon pepper, and blackening seasoning. Don’t overdo it.
– Pour a little bit of olive oil, worcestershire, and lemon juice on your fillet. Not too much, just a little strip down the fillet.
– Add about 1 Tbsp. worth of butter to your fillet. I usually cut it into 2 pieces and place them on the fillet.
– Fold up your fillet and repeat with the rest of your fish. I usually grill up 4 fillets so I can have leftovers the next day.
– By now your coals should be hot, so place your foiled fish on the grill.
– You’ll cook the fish for 20 minutes. My grill is not that big so at 10 minutes I rotate the inside fillets with the outer ones.
– I like to serve each fillet with a side of rice/pasta and a vegetable.
If you’ve got any leftover crawfish etoufee, add that to the top of the redfish when it’s done, talk about good! Hope y’all enjoy this simple way of preparing redfish. I know I did!