grilled redfish recipe
I like outdoor BBQ cooking for fish, and I got to try out a few new fish recipes this week, on the fresh fish we caught while on a Florida vacation. The largest fish we caught, other than sharks, were redfish. You might know the fish as red drum, channel bass, spottail bass, or simply as reds. If you’re not a fisherman, you might know the species by a popular menu item – blackened redfish. These fish are great on the grill!
I tried out a seafood seasoning blend for the first time, and the whole family fell in love with it. It’s Weber’s Mango-Lime Seafood Seasoning. I think it would be great on just about any fish or seafood, and I’m going to try it on chicken, too.
For this redfish recipe, we didn’t cut the fish fillets into serving-size portions before grilling. The flesh turned out moist, flaky, and awesome!
Holle’s Mango-Lime Grilled Redfish recipe
What you’ll need:
- One large redfish
- Olive oil
- Weber’s Mango-Lime Seafood seasoning
- Ground red pepper
- Fresh lemons, sliced thin
Directions: Fillet fish into two fillets, one from each side. Leave the skin on. Rinse the fillets and pat dry. Rub both sides of the fillets with olive oil.
Combine two tablespoons of the seafood seasoning mix, one teaspoon salt, one teaspoon paprika, and one teaspoon red pepper. If your redfish is really large, you might need more. You want to be generous in applying the seasoning.
Make sure your grill grate is clean, then rub it with oil. Place the seasoned fish skin-side down on the grill, over medium heat and top with lemon slices. Close the lid and allow the fish to cook until the flesh is white and flaky. Don’t turn the fish.
When the fish is done, carefully remove the fillets with a large spatula.
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