I’m sure by now everybody’s had a half-shell redfish but this one has a delicious herb and veggie twist you might want to try – onion and tomato slices with a sprinkle of cilantro, garlic, and lemon juice. You know it’s good…Uncle Daddy never told a lie!
-Four skin-on redfish fillets
-Half cup soy sauce
-Half stick butter
-Half teaspoon garlic powder
-Quarter teaspoon dried cilantro flakes
-Fresh Cilantro (for garnish)
-Sweet onion sliced wafer thin
Preheat grill to 350-375° - we like to cook over B&B Lump Mesquite Charcoal in the Big Green Egg.
Rinse fillets and pat dry with paper towels.
Melt together soy sauce, butter, garlic powder, and dried cilantro. Brush liberally on fillets before cooking. Reserve some for drizzling over fillets during cooking.
Sprinkle liberally with Cajun seasoning, then top with onion and tomato slices. Half the lemons and squeeze one half on each fillet.
Grill at 350-375° for about 20 minutes, or until fish flakes easily with fork.
Serve with your choice of side dishes.