Justin's Grilled Red Fish On The Half Shell!
Cook Note's: This Grilled Red Fish recipe originally came from my nephew, Justin. Upon returning from a Louisiana fishing trip, he shared not only his catch; but also his favorite Grilled Red Fish recipe with us. While preparing the redfish, my wife decided that she wanted to add the shrimp sauce. This recipe has quickly become one of our all time favorites.
- 3 red fish fillets (skin left on outside)
- Walker & Sons – Slap Ya’ Mama Cajun Seasoning
- Cajun Injector Lemon Pepper
- Chef Paul Prudhommes’s Magic Blackened Redfish Magic
- Worcestershire Sauce
Start Charcoals using mesquite wood for flavor. Next wash fish and pat dry with paper towel. Then season fish generously with Red Fish Magic, making sure to cover all the meat. Then apply Slap Ya' Mama, (can be substituted for Tony Chachere's Creole or Cajun Seasoning) seasoning over fish. Next apply Lemmon Pepper to taste (1 tsp usually) or if you prefer, you could use lemon juice and coarse black pepper. Apply Worcestershire sauce lightly over fish and let set in frig for 30 minutes.
Cook over fire “Without flipping!” until meat is firm and white. Do not use tongs but rather a spatula and maybe two depending on the size of your filets. Enjoy!
Absolutely best when you go out and catch your own fish! You can use this recipe with Tilapia, Striper, Hybrid, Orange Roughy or any large fish. The key is in how you fillet the fish. While filleting, once you make your first cut and you’re taking the knife back toward the tail, go ahead and cut through at the tail and separate the entire fillet from the fish. Then remove the ribs; leaving the skin on the fillet….then you’re ready for a treat. Leave skin on while serving, or for the wife…remove fish from skin prior to serving.
Note: This is a fantastic recipe and definitely a stand-alone dish, however my wife likes to add the following to this recipe;
Cajun Shrimp Sauce, Texas Style!
For all the folks who have patiently waited for this recipe.
Here's to good eating'
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