Grilled Red Fish
Description
Dad's method for grilling redfish — left with skin and scales on to act as a natural cooking platform on a charcoal grill. Seasoned with Tony's, seared flesh-side down on an oiled grill for 5–6 minutes, then flipped skin-side down, dressed with lemon juice and either garlic butter or Italian salad dressing, and smoked with the lid closed for 15–20 minutes until the flesh slides cleanly off the skin onto the platter.
Ingredients
Instructions
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When cleaning redfish, use a fillet knife to cut sides off the spine, leaving skin and scales on the fillets.
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Prepare a charcoal grill for medium-high heat. Coat grill grate with olive oil to prevent sticking.
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Season flesh side of fillets with Tony's Creole seasoning.
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Place fillets flesh-side down on the hot grill. Cook for 5–6 minutes.
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Flip the fillets over to skin-side down.
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Squeeze ¼ to ½ lemon over each fillet. Coat flesh side generously with garlic butter or Italian salad dressing.
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Close the grill lid. Cook for 15–20 minutes.
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When done, slide a spatula along the flesh between it and the skin — if cooked properly, the flesh will lift right onto the serving platter, leaving the skin and scales behind on the grill.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 70mg24%
- Sodium 320mg14%
- Total Carbohydrate 2g1%
- Sugars 1g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
 Leave the skin and scales on the fillets — they act as a natural grill basket. The flesh slides right off the skin onto the serving platter when done.
Use charcoal rather than gas if you can — the smoke adds a flavor layer that makes this dish distinctly Cajun.
