Grilling Fish

Half shell or not? If not, I mix butter and olive oil and after seasoning the fillets I hit them with that. One thing I do is cover half of my grill (Charcoal) with non-stick tin foil and move the trout over before they fall apart. Redfish is easy, holds together well.

hot and fast
I like to put an oiled grate right on top the chimney starter and do one or two at a time

look up Andrea’s fish marinade it’s easy and really good

Blacken that redfish with some clarified butter and Cajun spice.

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Will be my first time cooking sheepshead.

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Damn, too bad they removed the skin/scales from the fish as it makes it perfect for grilling with the fish just filleted off the backbone and skin/scales left on them.

I'll melt some real butter, add some minced garlic, green onions, a bit of parsley, Worcestershire sauce and some Slap Ya' Mama to a pan and let that blend over a low heat and use that to baste the fish with as it cooks.

Without the skin/scales, I'd put some foil on the grill to help keep it from sticking and falling apart. It's not ideal but it will work.

Man if yall grill finish throughout the year (i do), you got to do yourself a favor and get one of these




Takes out all the hassle mentioned above in this thread

This is what I do for Trout or salmon.

Soak a cedar plank in water a couple hours...

Spread a light coating of olive oil on the top.

Place fish, skin down of course.

Put it on the hot charcoal grill, lid open.

Go inside and melt butter. Also grab fresh lemons, dill, red pepper flakes, and kosher salt.

Pour butter on top of fish, then add the rest of the seasoning.

The butter will drip down on the charcoals and flare up to the cedar plank, getting it smoking.

Close lid and grill about 10 minutes.

You'll get a juicy, buttery fish with a charcoal smoked flavor.

Better than any restaurant can do.