Grilled Redfish on the half shell

Trey and I managed to sneak away for a couple of days to Aransas Pass with some friends. We rented a lovely home in Bahia Bay and in talking with some friends, discovered the most awesome Guide! He picked us up at our rent home in his boat and off we went on a full day of fishing.   Caught 17 Trout and 5 Redfish.  I brought in the biggest Red of the day at 27 5/8 inches long and weighing in at 8.25 lbs.   Took me 25 minutes to bring her into the boat.

So my task today was to cook some of the Redfish for dinner... Oh. My. Gawsh!   It was delicious!!!

Try this recipe on whatever fish you have because it compliments the meat of the fish so well.   And as you can see, there was nothing left {nothing}!

Grilled Redfish on the half shell

Ingredients:

• 1/2 C Worcestershire Sauce
• 1/3 C Olive Oil
• 1 T Cajun Seasoning
• 1 t paprika
• sea salt and fresh cracked pepper
• 1 sweet onion, sliced thinly into rings
• 3 cloves garlic, sliced thinly 
• juice of 1 lime

Directions:   Preheat your grill to medium.   Rinse and pat dry your Redfish fillets on the half shell.  Our great Guide, Scott McCune, actually did the filleting for us {thanks Buddy}.   In a shallow pan, place the Redfish and pour over the Worcestershire Sauce and Olive Oil.   Top with the Cajun Seasoning, paprika, salt and pepper, onion, garlic and juice of 1 lime.   Let stand and marinate for about 20 minutes.

Remove the onions and garlic and lay the Redfish meat side down on the grill to mark for about 3 minutes.   Then flip over so the skin is grill side down.   Return the onions and garlic to the top of the Redfish and pour half the marinade over the fish.   Close the lid and grill for about 15 minutes on medium low heat.   After 15 minutes, pour the remaining marinade over the fish and finish grilling for an additional 10 minutes.

While the fish is finishing on the grill, make the Butter Cilantro Sauce {recipe below}

Butter Cilantro Sauce

Ingredients:

• 1 stick butter, melted
• juice of 1 lime
• 1 bunch fresh cilantro, minced
• sea salt and pepper

Directions:   Melt the butter and remove from heat.  Add the juice of 1 lime and the cilantro, stirring well.

To assemble:   Remove fish from grill and plate, keeping the onions and garlic on the fish.   Generously add Butter Cilantro Sauce and serve with fresh lime.   Amazing!   Make more than you actually need as it'll be gone!

Completely devoured!