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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

GRILLED REDFISH ON THE HALFSHELL Recipe

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This recipe for GRILLED REDFISH ON THE HALFSHELL is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 nice size Redfish, fileted with scales left on.
4 heaping tbsp. minced garlic
3 sticks of butter or margarine
4 tbsp. worcestershire sauce
3 tbsp. lemon juice
Cajunland blackened redfish seasoning
Directions:
Directions:
Rinse Redfish filets and pat them dry with a paper towel.
In a saucepan, melt butter or margarine, add worcestershire, garlic, and lemon juice.
Pour mixture over meat side of filet, coating all of meat.
Generously cover with Blackened Redfish seasoning.
Place on grill (scales side down) and cook for about 15 to 20 minutes or until meat parts easily with a fork. Do not turn over.
Number Of Servings:
Number Of Servings:
2 cajuns or 3 regular people.
Preparation Time:
Preparation Time:
about 15 minutes
Personal Notes:
Personal Notes:
The Redfish scales act like it's own pan. Meat will lift right off skin. Don't overcook!!

 

 

 

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