re: Redfish on the half shell recipe?

Coach’s BBQ Redfish

6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning

First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.

Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.

Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.

Let it sit until fire is ready.

Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.


Smoke Grub Bub Sauce

2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce

Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.

By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.

With the scale side down, baste with Smoke Grub Bub Sauce.

Continue basting 3 to 4 times, while cooking.

When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.