Author :: Mrs Liz
Category :: Grilling / Camping / Trail mixes
Ingredients ::
- Redfish fillets with skin on
- olive oil/butter
- cajun spices (like Emeril's Essence)
From: Hunting in good taste with Paul Lohmiller.
Tip: I learned a great trick for the Redfish I catch in Louisiana. Just cut the fillets right off the back bone and skip removing the skin. Take out the rib bones if any and freeze. I put the fillets skin-side-down right on the grill with oil and seasoning until flakey. You spend less time filleting and you don't have to worry about the flakey fish falling through the grill gates. The skin acts as both a baking pan and plate holding both the oil and seasoning. The cooked fish flakes off the skin when served.
Paint the flesh side of the fillets with olive oil/butter mixture and season with spices.
Place fillets on medium heat grill skin/scale side down. DO NOT TURN OVER. Cook until the meat flakes and serve.
The fish will easily come off the skin with a fork.
View Recipe