Grilled Redfish
Juicy grilled redfish fillets with a smoky Cajun flavor, enhanced by lime and butter, perfect for outdoor gatherings and seafood lovers seeking bold, spicy tastes.
Ingredients
Instructions
- Prepare a charcoal fire with dried mesquite added.
- Season the redfish fillets with garlic salt, cracked pepper, and Cajun seasoning.
- Squeeze lime juice into melted butter or margarine.
- Place the fillets skin and scale side down directly over the hot fire, with the grill 10 to 12 inches from the fire, and cook for 15 to 20 minutes or until done, basting continuously with the lime and butter mixture.
- Use a spatula to scoop the cooked meat from the skin, leaving the skin on the grill.
Tips & Substitutions
For best results, use fresh redfish fillets and ensure your grill is well-preheated. If you can't find redfish, consider using other firm white fish like snapper or grouper. You can also enhance the flavor by adding fresh herbs like cilantro or parsley to the lime butter mixture. Basting continuously will keep the fish moist and flavorful while cooking.
Serving Suggestions
Serve the grilled redfish with a side of roasted vegetables or a fresh salad for a light meal. It pairs beautifully with 1-2-3 Congealed Salad(Christmas Salad) for a refreshing contrast. A cold beer or a crisp white wine can complement the dish nicely. Garnish with extra lime wedges for an added zing.
Storage & Reheating
Leftover grilled redfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Redfish contains roughly 16 calories, with 0g protein, 1g carbohydrates, and 1g 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
Can I use frozen redfish fillets for this recipe?
Yes, you can use frozen redfish fillets. Just be sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure proper seasoning and prevent steaming on the grill.
What can I substitute for Cajun seasoning?
If you don't have Cajun seasoning on hand, you can create a simple substitute by mixing paprika, cayenne pepper, garlic powder, and dried oregano. Adjust the spice levels based on your heat preference.
How do I know when the redfish is done cooking?
The redfish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). Keep an eye on it while grilling, as cooking times can vary based on the thickness of the fillets.
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).