I have some redfish on the half shell thawing out, generally we've always just filet everything out and fry it. Have a gas stove/oven and charcoal grill for reference.

What's your opinion on Cajun-ish seasoning, butter, and some lemon?

jayelbee said:

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Salt, pepper, cayenne, garlic powder. Oil grates on grill well and grill flesh side down for a few minutes, then flip scale side down and finish. While it cooks, brush with melted butter and tip with thinly sliced lemon if you like until cooked through.

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Holy sheet did you steal my half shell index card from the kitchen?

Either do what Jayelbee said or filet it out and blacken it. I dip the filets in melted butter and sprinkle liberally with Paul P's blackened Redfish magic. Sear both sides in a lightly oiled cast iron skillet. I've got some dough rising in the oven as we speak for some blackened Redfish Po Boys for dinner. Love grilled Redfish tacos as well

Like everything, it's always better when you grill it over oak coals.

STX Ag said:

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Holy sheet did you steal my half shell index card from the kitchen?

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That's like asking if someone stole your PB&J recipe......it's just how it's done!

Fabricator...here is what we use.......
Make a baste of:
4 Tablespoons of olive oil
1 Tablespoon of unsalted butter
Lemon Pepper to Taste
Granulated garlic to taste
Cajun Seasoning - Tony Chachere's
1-2 Tablespoons of Worcestershire Sauce - Lea & Perrins

Prepare the charcoal or gas grill for indirect heating. Mix the baste listed above in a sauce pan and heat medium and set aside. Squeeze in a small lemon to baste..
Place fish fillets scales down and baste with above sauce every five minutes. Cook till fish flakes easily with fork. (10-15 Minutes)
Fish can be left on the skin or it can be easily removed with a spatula. Plate the fish and pour remaining baste over the fish and serve.

Note. I like to remove the fish from the skin after cooking then I place the fish back on tin foil back on the grill for about three minutes before serving. On my gas grill I use a container of Apple Wood chips for smoke.

Enjoy!

Scor the meat in a grid pattern
Rub with minced garlic, crushed red pepper, and chupacabra seasoning (found at HEB)
Squeeze a couple lemons
Pour some melted butter
Then throw on a mesquite fire that's rippin hot meat side down first long enough to sear
Flip for a couple more minutes and it's done

Serve with creole cheese grits and red wine

Sue Vee it.

KISS. light coat of olive oil. Light sprinkling of Tony's More Spice or Old Bay. Place skin side down on warming rack of hot preheated grill. Close lid. Drink a beer. Open grill and check for doneness. Serve with a thick slice of lemon and rice pilaf.

Season with Tony's
Heat butter and garlic in a small pot
Grill over medium heat scale side down with lid on grill
After about 7 or 8 minutes baste with butter and garlic
Continue grilling scale side down with lid on
After 8 more minutes baste the fish again with butter and check flaking with a fork
Continue cooking if not flaky yet or pull if its flaky
Squeeze lemon over the top once cooked

Ziplock with Italian dressing for an hour or so. Salt, pepper and a little Tony's if you like.

Throw it on a hot grill, I like mine seared a little thing scales down.

These are some good recipes, but I like the simplicity of this in a pinch.

This...

Do mine on my flat top at 550-600 degrees.

Any of the above all look good
I've even had a neighbor coat it in mayo with cajun Seasoning and grill in a semi closed pan. Pretty damn good

Just don't over cook it

I will say if you put it skin side down first don't flip it over.

You'll get scales and the taste of that skin that sticks to the grill on the meat side if you flip it to meat down.

So if you do skin side down first let it go and don't flip it.

I give everything a light coat of olive oil. I'm a Zatarain's Creole Seasoning fan (not as salty as Tony's). Flesh side down, turn when seared, slather with butter and lime slices. Peel 'er out with the redline left behind.

Any of y'all cut out the throats & fry or even grill them? Definitely worth it. Best part of a red.

Yep

Fried some trout tonight. It was outstanding.

Season as you chose from all previous suggestions (all good) How I cook it makes the difference.
Place shell down on foil but in a propane or electric smoker (use mesquite chips).
Smoke 20 min at 250. Smoked, flaky
goodness!

A tequila lime sauce is always my fave

Brush with olive oil, Zatarains blackening seasoning, then some fresh cilantro leaves. Cook skin side down til done on whatever heat source you have.

Season with Cavender's original Greek Seasoning, black pepper and paprika with butter cooked over oak charcoal.

I need to get to the coast. One of my favorite dishes and my freezer is empty of reds.

Dust with your preferred seasoning. Grill flesh side down for a couple of minutes, then flip and brush with oyster sauce and cook until done.

Brush mayonnaise on the meat, season with whatever you like. Cook scale side down over mesquite. Garnish with a few fried oysters.

Troutslime: You da man, was going to post same thing, what he said is THE WAY TO GO!!!

Unbelievably great on fish

On the half shell...sprinkle fiesta Texas steak seasoning or your favorite steak seasoning on. Then put on a layer of ranch dressing. Then sprinkle on a lot of the frenchs fried onions. Then bake in the oven or toss on the grill.