Redfish on the halfshell

Can't go wrong with old Bay and some lemon slices

Figured it would be pretty simple.

Go yall grill or cast iron?

thanks for the responses fellas

on the half shell, grill

filets in the black pan

This is my go-to for grilling fish like tuna, redfish, drum etc.

Melt real butter, add some finely minced garlic, chopped green onion tops, parsley, lemon juice, a dash or two or Worcestershire sauce and let this all meld together in a pot until the flavors are well blended.

Grill and brush this sauce over the fish as it cooks.

quote:

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But get the RED Tony's "More Spice". It is 25% salt and 75% spice. The GREEN original is 50/50. Too much salt.

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even better, use the salt-free tony's and salt to taste

All above are good. For something a bit different take a plain bbq sauce that is kind of thin and brush on just at the end and let set.

Or make a nice pico-de-gallo and spoon over before serving.

Best thing I can say is cook medium or medium low and kind of slow and do not overcook.

Keep it simple.

I make a little marinade with Olive Oil, white wine, lemon juice and butter, brush that on while its cooking. Season with your favorite seasoning.

prudhomme has a awesome redfish seasoning

This thread is turning me on. I'll post some pics after I cook them tomorrow.