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View Full Version : Grilled Redfish


Corn Doc
10-05-2007, 12:51 PM
This isn't a waterfowl recipe, but Todd said to post'r up here! So here goes a Kansas transplant on a Cajun Redfish recipe.... :nn:

Thaw fish fillets and blot them dry with paper towel.

Rub fillets thoroughly on both sides with olive oil (italian dressing or melted butter will work as well).

Season both sides with Nature's Seasoning or assorted spices (Basil, Parsley, Salt, Garlic pepper, Lemon pepper).

Sprinkle liberally with Tony Chachere's or your favorite creole or cajun seasoning (this doesn't make it as spicy hot as you would think).

Grill fillets until nearly done, then sprinkle real grated Parmesan cheese on top of fillets - lightly melt cheese. I grill them on a grill tray, rather than grate.

Fish is done when it flakes - don't overcook.