Creole Grilled Redfish
Serves: 2 people Cook Time: 15-20 minutes Difficulty: Easy
A delicious version of blackened redfish. A mildly smoky and spicy way to prepare redfish. Great for outdoor BBQs and summertime meals.
2 redfish fillets with the skin and scales left on blood line removed.
¾ cup of milk
½ cup of quality mayonnaise
4 Tbls of paprika
2 Tbls of fresh squeezed lemon juice
2-½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cayenne pepper
¾ tsp ground white pepper
¾ tsp ground black pepper
½ tsp dried thyme leaves
½ tsp dried oregano leaves
- Soak your fillets in the milk meat side down in a large roasting pan for 2 hours.
- After 2 hours remove fillets from the milk and pat dry with a paper towel.
- Rub lemon juice onto fillets and let the fish sit for 5 minutes.
- Rub a layer of mayonnaise onto each fillet.
- Mix all dry ingredients together and sprinkle a generous amount onto each fillet using the entire mixture.
- If you prefer it spicier add 2 more teaspoons of cayenne pepper.
- Light your charcoal in a chimney and allow the coals to ash over.
- Once you pour your coals out heat the grill for 10 to 15 minutes allowing the grill grate to get very hot.
- If you are using a gas grill allow grill grates to get very hot roughly 10 minutes of heating.
- Once grill is heated add your wood chunks or smoker box to your grill.
- Place fish skin side down on the grill and close the lid for 10 minutes and allow fish to lightly smoke.
- Finish the fish with the lid open for an additional 5 to 10 minutes or completely cooked through.
- Serve with red beans and rice and top with fresh diced tomatoes.
A charcoal grill works best for this recipe. Use lump charcoal and either pecan or Applewood chunks (2 good-sized chunks) that have been soaked overnight. For a gas grill use 1 cup of Applewood chips in a smoker box.