Creole Grilled Redfish

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Creole Grilled Redfish
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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


  1. Soak your fillets in the milk meat side down in a large roasting pan for 2 hours.
  2. After 2 hours remove fillets from the milk and pat dry with a paper towel.
  3. Rub lemon juice onto fillets and let the fish sit for 5 minutes.
  4. Rub a layer of mayonnaise onto each fillet.
  5. Mix all dry ingredients together and sprinkle a generous amount onto each fillet using the entire mixture.
  6. If you prefer it spicier add 2 more teaspoons of cayenne pepper.
  7. Light your charcoal in a chimney and allow the coals to ash over.
  8. Once you pour your coals out heat the grill for 10 to 15 minutes allowing the grill grate to get very hot.
  9. If you are using a gas grill allow grill grates to get very hot roughly 10 minutes of heating.
  10. Once grill is heated add your wood chunks or smoker box to your grill.
  11. Place fish skin side down on the grill and close the lid for 10 minutes and allow fish to lightly smoke.
  12. Finish the fish with the lid open for an additional 5 to 10 minutes or completely cooked through.
  13. 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.



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