Grilled Redfish is on the menu this Saturday night at the Stokes’ home. Any quality fish will do for grilling, we’ve grilled grouper, red snapper, tuna, catfish and trout, just to name a few. Your best bet is to buy fresh fish from a local and trusted seafood market. Some people don’t care for Cajun recipes, but this is one Cajun recipe that fish lovers all over the world can enjoy.
Ingredients for Grilled Redfish
Fresh Redfish or Catch of the Day (skin on) – 1 filet for each person
Spray Canola Oil
Tony’s Creole Seasoning
1 stick of butter
2 cloves minced garlic
Green Onions – chopped
Fresh or dried Cilantro
Prepare your grill along with soaking mesquite smoking chips.
(Please see our Grilling Tips video for details on proper grill preparation.)
My favorite charcoal grill is the Old Smokey Grill.
Lay fish filets out on a tray.
Spray both sides of the filets with spray oil; especially the skin side.
Squeeze lime juice over the redfish and shake out Worcestershire sauce.
Sprinkle on Tony’s Original Creole Seasoning, Garlic Powder and Sea Salt.
Place skin down on the grill and put the lid on.
We will not be turning the fish.
Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan.
Squeeze in another half lime.
Add in the chopped green onions, minced garlic, and cilantro.
Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.
After about 20 mins, we checked the fish for a white flaky doneness.
(Time on grill will vary depeending on how hot it is.”
Bring the redfish inside and pour over the remaining butter sauce.
If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.
Serving Suggestions for Grilled Redfish
Serve with a fresh steamed broccoli or asparagus or whatever you like, and crusty garlic bread. It was so good!