Grilling Red Fish

I grilled some redfish a while back and it was great. Does anyone have a reciepe for ingredients to put on the slabs. I fileted them and left the skin and scales on one side.

i grilled Hybrids on Saturday - left the scales on one side ..... meat side I covered in olive oil and used cajun seasoning - it was really good!

I make a tin foil pouch and put the filets in then add zucchini, squash.onions, bell peppers butter and a couple of pounds of shirmp and throw it on the grill

I'd put them on the grill skin side down, brush with melted butter mixed with minced fresh garlic. Some fresh chopped cilantro, squeeze of lemon, and your favorite seasoning.

It's my favorite way to cook a fish. I don't think what you put on the slab is important, except paprika for the coloring. I use cheap chili powder instead of paprika. I spray both sides with WM butter flavored non stick spray.

The flavor comes from the dipping butter. I put tabasco, lemon juice, garlic powder, and salt into the butter before I melt in in the microwave.

Skin on, Blackening Seasoning, Olive oil, a little garlic powder to taste. AND PLUS ONE ON THE DIPPING BUTTER

red fish on the half shell

- blackening seasoning
- melted butter all over the fish before you put it on the grill
- hot gril

=goodness

dont forget the mango salsa

mangos, red onion, cherry tomatoes, jalepeno, cilantro, lime juice, salt and pepper

I would definitely go skin on. Keep it simple, melted butter and fresh lemon on the top.

I agree with everyone about leaving the scales on. It keeps the juices in. Not sure if you guys use this seasoning, but "Slap yo Momma" cajun seasoning from Louisiana is probably the best thing that I use. Sprinkle a little bit on the fish along with tobasco sauce and butter.

use any spice you would use on a steak
we all have favorites and they change from person to person
I also think you can't go worng with orange, lime or lemon juice as well

On the halfshell with butter, fresh garlic and a bit of Old Bay Seasoning.

I've had Teriyaki Grilled Redfish...Talk about make your tounge slap your brains out.

you can do most all fish like this. + a little cajun seasoning = awesome

I am crazy fish lover and i really like your recipe.

On half shell. I like to put melted butter on fillet and then do a little cajun seasoning and some Hidden Valley ranch mix (the powder to mix) then put some French's fried onions on top and grill

Coconut rum, fresh, chopped garlic and ginger root, fresh rosemary, lime juice, safflower oil and coarse ground black pepper. Marinate in ziploc overnight and grill on the half-shell.

Put Tonys or whatever seasoning you prefer on the meat. Then give it a good coat of real mayo. Top it with canned artichoke hearts and capers. I actually like to pour the juice from the artichoke hearts on the meat before the mayo. This is on the half shell with scales on

YES! just enough seasoning so you can still taste the fish.

I grill catfish fillets using a blackened fish spice and Capt. Bill's Cajun mix. I bought a cast iron griddle at Academy that works great. A little olive oil and high heat. You do want to do this outside!

All you need is some lemons and a seasoning you like. Leave the skins on and bake them until done, works amazingly. It also makes whiting worthwhile. The meat falls right off the bone. And the skin too.

Sounds good.

Grilled half shells are great with just about everything in the spice rack, dill, garlic, black pepper and some of the brine from jalapenos in the can work out very well.

I grill a ton of redfish. I've tried it a bunch of ways and one of my favorites is this: season the fish with cajun seasoning, take 4-5 pads of butter and place them down the middle from tail to head. Take thinly sliced tomato and cover the pads of butter, slightly over lapping each slice. Lightly season the tomatoes with more cajun seasoning. Grill scale side down and once fish is almost done the squeeze a lemon over the fish and cook for a few more minutes. I think this is a version of OldFrog's redfish recipe and it's the best way to grill redfish. Blackening and baking is another story.