I have a nice large redfish fillet still on the half-shell. Going to throw it on the grill tonite for dinner and needed some ideas on what to season it with and how long to cook etc. This will be my first time cooking it this way. Any help with recipes etc is appreciated.

Thanks.

Here's the way I do it.

Pat the fillet dry, then score it.

baste with melted butter, a little worchester sauce, garlic powder, tony's, and a little paprika.

Cook it scale side down, and DO NOT FLIP!!

It will take about 7 minutes or so to cook, just cook it till the meat is white and flakes off easily with a fork.

In a small bowl...

1/2 stick of butter
1/2 TBSP Old Bay Seasoning
Couple turns of fresh black pepper
About 8 cloves coarsely chopped garlic.

cook this in the microwave for about 2 minutes. Be careful that it doesn't boil over.

Put the fish on the preheated grill and use indirect heat. My grill has 4 burners so I put the fish in the middle and turn the two outside burners on. Baste with the butter mixture and allow to slowwwwwwww cook. That's the key. About 20 minutes at 275 degrees. Seems like a long time for fish but don't worry. The skin side moistens the fish from below while the butter moistens it from above.

Sorry I missed this back in May. But here's what my South Louisiana friends do:

As you know, leave the scales and skin on the outside on the filet.


Get some Ball's brand Cajun Seasoning. ( nothing else will do)
Several fresh lemons and one lime.
Butter
A pinch of garlic salt.
Cilantro ( The flakes will work)
A 1/2 a handfull of diced onion. ( green ones are best)
Blue cheese or feta cheese crumbles.

In a coffee cup or large glass measuring cup, melt the butter in the microwave. Use at least one stick. DO NOT BURN IT ! This is important ! Most people burn it. Melt it slowly...

Squeeze the juice of one large lemon and 1/2 of the lime in the melted butter. Add a pinch of garlic salt. NOT MUCH !

Add some Ball's cajun seasoning to taste. It's salty, so be careful. Then add a dash of the cilantro flakes and the some diced onion.

Now...cut any red lines out of the fish if it has them.

Squeeze the juice of 1/2 of the other lemon all over it. Sprinkle with Ball's seasoning.
POUR 1/2 of the melted butter mixture over it and put the filet back in the fridge for 15 min.

Take it out, lay the filet on the grill, low heat, skin side down and lay some 1/4 - 3/8 inch sliced tomatoes and lemon slices on top. Sprinkle them with the melted butter mixture.

When the tomatoes are done, the fish ought to be done too.
The tomatoes will droop and get a bit soggy. ( they are the best part of the meal !)

RIGHT before the tomatoes are done, lift them up and sprinkle some blue cheese or feta cheese crumbles over the fish. Let it melt.

Reheat the remaining butter mixture in the nuke. Pour the rest it over the fish and veggies just before serving...then squeeze some lemon and/or lime juice over it all.

Keep the Ball's container handy, you might want more as you eat !
You will FIGHT over the tomatoes...so use plenty of them.

You can buy Ball's general purpose cajun seasoning online for about $2.50 a can. Buy the yellow shaker can. It goes a long way.

DO NOT USE TONY's ! It's NOT nearly the same thing ! Ball's imparts a unique flavor when cooked. Tony's ruins it.

P.S. If the fish is big enough, we chop some green onions up and lay them on the fish too.

Ball's is some good stuff, it has taken the place of tony's as my all purpose goto seasoning. OF, you like Slap Ya Mama seasoning much? the white pepper and the spicy stuff are outta this world, dang, an i just had some half shell saturday, thanks for the recipe.

Check out Redfish Riviera's recipe of the month www.redfishriviera.com
September recipe is Redfish on the Halfshell