Barbecue Redfish
A smoky, flavorful grilled redfish glazed with barbecue sauce, infused with garlic, onion, and zesty seasonings—perfect for seafood lovers and outdoor grilling enthusiasts.
Ingredients
Instructions
- Season redfish with lemon juice and Tony's seasoning prior to grilling.
- On stove, sauté onion and garlic in butter until fragrant.
- Add barbecue sauce to the sautéed mixture and season with garlic powder, salt, red pepper, and lemon pepper.
- Place the seasoned redfish on the grill, skin side down.
- Baste the fish periodically with the barbecue sauce mixture while grilling.
- Grill for 15 to 20 minutes until the fish is cooked through and has grill marks.
Tips & Substitutions
For added depth of flavor, consider marinating the redfish in a mixture of lemon juice, garlic, and Tony's seasoning for at least 30 minutes before grilling. You can substitute the barbecue sauce with homemade versions or different flavors like teriyaki for a unique twist. If you prefer a spicier kick, add more red pepper or try a chipotle barbecue sauce.
Serving Suggestions
Serve the barbecue redfish with sides like grilled vegetables, coleslaw, or rice for a complete meal. A refreshing salad pairs nicely, and consider adding a slice of Gilroy Garlic Bread for extra flavor. This dish is perfect for summer gatherings or outdoor barbecues.
Storage & Reheating
Leftover grilled redfish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Redfish contains roughly 21 calories, with 0g protein, 1g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the fish is done grilling?
The fish is done when it flakes easily with a fork and has an internal temperature of 145°F. Keep an eye on it during grilling to avoid overcooking, which can dry it out. Grill marks should also be visible for a perfect finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).