Grilled Redfish

Ingredients for Grilled Redfish:

Fresh Redfish or Catch of the Day (skin on) – 1 filet for each person
Spray Canola Oil
Lime
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.

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, 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. 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!