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Grilled Redfish

[ 10 ] October 22, 2008 |

Grilled Redfish Recipe

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
Worcestershire sauce
Garlic powder
Tony’s Creole Seasoning
Sea Salt

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.

Blend well.

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 depending 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!

Beryl Stokes

Beryl Stokes

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Category: Grilled

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Comments (10)

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  1. Perry says:

    Thanks for all your videos,there great.I tried the Shrimp Creole the other night and my family loved it. Thanks, Perry from Nutley,NJ.

  2. Gina Therrien says:

    I am a butter junkie!!:) I love butter and this sauce looks delicious!! I can’t wait to try this!!

  3. Jerry Barker says:

    Are you using the unsalted Tony’s. I find it over powering with salt. I am told there is a unsalted version. Otherwise the outcome at our house was wonderful with your video assistance. Our red fish was much thicker and wild caught. Thanks again.

  4. Beryl says:

    Hi Jerry, We use the regular Tony’s (with salt). Yes, I do think I’ve seen an unsalted version too. Thanks for trying our recipe!

  5. cindy says:

    I made this last night. DELISHIOUS!!!!!!!!!!!!! Thank You.

  6. Claire says:

    I make this all the time and my husband and I just LOVE it! Best redfish recipe ever!!

  7. Trey hill says:

    I make a good chipotle butter and smear it on about 1/2 inch thick. When the butter is melted the redfish filet is done. Then dip fish in reserved butter that has been melted.

    2 sticks softened butter
    4-5 canned chipotle peppers in adobe sauce

    Put in a food processor to blend, put in glad wrap and roll into roll and refridgerate till ready to use.

    Its excellent!

  8. Beryl says:

    Sounds great!

    Thanks for sharing your recipe, Trey!

  9. phil shaw says:

    Hi Beryl, I am still not receiving my weekly recipes. I tried signing in agin, but it said I was already signed in. I miss the recipes but it has been 3 weeks now

  10. Beryl says:

    Hi Phil,

    Thanks for your reply!

    I think the email system has just run out of recipes and I need to add some more.

    I’ll get some more recipes in the system over the holidays and you’ll start recieving them again.

    Sorry for the inconvenience, we really appreciate you letting us know!

    I hope you have a very Merry Christmas and a Happy New Year!

    Beryl and Mike

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