Redfish on the Half Shell

Blog // Culinary Event // The Experience // January 31, 2014



Redfish fillets with scale side down on the grill

1 Tablespoon mince garlic

1 stick of butter

1 lemon

Tony Chachere’s seasoning

Season fillet meat with Tony’s and lemon pepper seasoning. Mix butter, garlic and lemon juice in saucepan. Pour over fillets while cooking on grill for approximately 15 minutes (different grills may vary in time cooked). When fillets begin to curl up on the ends (as shown in photo), take a spatula and slide it under the fillet, to separate it from the skin & scales.

© Cajun Fishing Adventures

Leave a Reply

Your email address will not be published. Required fields are marked *