It's a disservice to this redfish cooking that on gas. Gotta do it over lump charcoal

Only done it a few times since I don't live on the coast, but I have started flesh side down briefly and the scales down to finish.

I'm hoping to do this in a few weeks since we will be in Port Aransas for a week, but the AirBnB only has a gas grill.

mustang1234 said:

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I always cook mine scale side down

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That's how I thought on the half shell had to be cooked, skin side down and the meat doesn't touch the grill.

That was my thought. You use the skin side so it doesn't stick and helps keep the flesh from overcooking. I've never done it because I prefer to cut the blood line out of the filet prior to cooking, but to each their own.

You START it flesh side down to sear it, then FINISH it scale side down. Slather with garlic butter after the turn

Always put mine scale side down cover the top with lemons, butter and seasoning. Taste incredible to me that way. Sometimes I'll put mayonnaise on top and then seasoning it.

B-1 83 said:

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You START it flesh side down to sear it, then FINISH it scale side down. Slather with garlic butter after the turn

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This is the way. I make a hotel butter with softened butter, grated garlic, chopped parsley, lemon juice and zest, worcestershire, and salt and pepper. I like to score the flesh side into a diamond pattern first. I'll usually only do this with larger filets from a 24-26" fish and I'll clip the gills before I toss it into my fish bag to help with the blood.

That is one thing I learned in Oregon fishing for trout and salmon. Clip the gills or basically cut the throat and then throw it into a "bleed bucket" for a little while before putting it on ice.

FIDO*98* said:

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B-1 83 said:

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You START it flesh side down to sear it, then FINISH it scale side down. Slather with garlic butter after the turn

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This is the way. I make a hotel butter with softened butter, grated garlic, chopped parsley, lemon juice and zest, worcestershire, and salt and pepper. I like to score the flesh side into a diamond pattern first. I'll usually only do this with larger filets from a 24-26" fish and I'll clip the gills before I toss it into my fish bag to help with the blood.

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Agreed. Meat side down for a minute or two and then flip to scale side down to finish cooking and the texture comes out much better.

+1 on flipping after initial sear. Just have to make sure grill is hot, clean, with a little oil and meat won't stick

Meat side down to sear, generous Worcestershire (Cajun I learned it from's motto was "sometimes less is more but sometimes more is more") then Italian dressing, then season with blackened seasoning (preferred Chef Paul Redfish Magic), granulated garlic, Italian seasoning, and lemon pepper. Back on the grill until meat starts to split then butter on top and pull from heat