Bar-B-Que'd Redfish
4 Redfish fillets on the half shell (skin and scales on) from 16-25" redfish
Blackened Redfish seasoning
Bar B que redfish sauce..
To cook:
Mix seasoning:
Blackened redfish seasoning:
2 Tbsps. Paprika
1 Tbsp. granulated Garlic
1/2 tsp. dried Thyme
1/2 tsp. dried Oregano
1 Tbsp. salt
1 tsp. cracked black pepper
1 tsp. cayenne pepper
mix all spices together in a small bowl and transfer to a shaker (old spice bottle)
Prep fillets by removing any visible bones, and score fillets every 2-3" or so. Pat dry meat side with a paper towel, place fillets on a cookie sheet, season liberally with Blackening seasoning and set fillets aside in frig.
Bar-B-que sauce:
1 cup melted butter
1/2 cup olive oil
4 Tbsps. freshly minced garilc
2 Tbsps. cracked black pepper
4 Tbsps. Worcestershire sauce
2 tbsps. dried basil
1 tbsp. dried thyme
1 tbsp. Louisiana Hot sauce
mix all ingredients warm on the stove for 4-5 minutes, and reserve warm, be sure butter is melted all the way.
Fire up the grill to med. hot coals. prep smoking chips if desired (I always use some-mesquite or pecan)
place fillets on coals and baste liberally with sauce, close lid and cook 5 minutes. open lid, baste once more... the fish should be done in another 5-7 minutes. when juices run clear and fish flakes easily and is white but firm...remove to cookie sheet.
serve with french bread and a small bowl of sauce...eat and enjoy!! Good with a nice spring salad on the side and a bottle of chilled Riesling wine! MMMMM!!
I'll post pics. later next time I cook it!
Grill with scales down.
