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BBQ Redfish on the Half Shell

Prep

Cook

Total

Yield 2 servings

  1. Prepare your grill to to a high heat.
  2. Filet redfish while leaving skin and scales on.
  3. Make a marinade of olive oil, cayenne pepper, smoked paprika, dried thyme, garlic salt, and juice of 4 lemons.
  4. Rub the marinade into the flesh side of the filets.
  5. Melt the butter until it's soft and mix in the juice of the remaining lemons and the chopped parsley.
  6. Once the grill is up to a high heat place the filets flesh side down over direct flame and cook for 4-5 minutes.
  7. After the filets have cooked flesh side down for 4-5 minutes flip them over and baste with the butter made earlier while cooking the filets for another 2 minutes.

Ingredients

Instructions

  1. Mix together the smoked paprika, cayenne, dried thyme, and garlic salt.
  2. Generously rub the flesh side of the filets down with Worcestershire sauce and seasoning mix.  Juice a few a few of the lemons over the filets.    (You can do this while the fish are on the grill if you'd like to.)
  3. Drizzle olive oil over filets and rub all the ingredients into the flesh of the fish.
  4. Melt butter in a small sauce pan over medium low heat.  Remove the pan from heat and stir in parsley, juice of 2 lemons, and 1 tbsp garlic salt.  (If you have a small cast iron pot/pan you can do this on the grill.  It will really impress your guests!)
  5. Fire up your grill and get a good high heat going.
  6. Place the fish flesh side down directly over the heat.  Now you just have to be patient, don't touch the filets for 7-8 minutes.  
  7. Serve fish with garlic butter sauce and ENJOY!

Notes

Make sure that you use enough olive oil on the flesh of the fish.  If you do not it will cause the the flesh of the fish to stick to the grill.

If it is hard to find redfish (red drum) you can substitute red snapper or black drum

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Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2021/04/15/bbq-redfish-on-the-half-shell/