Smoked Redfish

The best part about going on these hunting and fishing trips is the fact that I get to bring back so much fresh protein for my girlfriend Jill and all of our friends to share. There is nothing I enjoy more than sharing my catch or kill with the people I love most. Some people do not care for the meat they hunt or fish for, they just enjoy the sport. For me it is all about the meal that comes after adventure. This time I was lucky enough to score some beautiful Redfish filets. There are so many great recipes for this delicacy but my personal favorite is Smoked Redfish on the Half Shell. This recipe is extremely simple to make and easy to modify to your specific taste.

Preparation:

 I use a very small list of ingredients because I hate to cover up the wonderful natural taste that these fish have to offer. The key to this dish is to get a charcoal grill smokin’ hot. Once I have my coals red hot, about 500 degrees, I like to place a handful of soaked pecan wood chips directly on the coals. As soon I put my wood chips on the grill I like to place my Redfish (scale side down) on the rack directly over the heat source. These filets should take no more than 10 minutes to cook all of the way through. You do not want to overcook these fish. Right before I take my fish off the grill I like to put a small dollop of butter on the fattest part of each filet. I then close the lid and let the butter melt (30 seconds max). Once the butter is melted I take my fish off the grill, garnish with chopped green onions and serve over a nice bed of jasmine rice and a green vegetable on the side.

This recipe can be used with many fish but these Redfish are great because of their thick scales. They will become charred during the cooking process but the fish will not be burned. They act as a barrier for the fish meat and allow you to flake the meat away with ease. Enjoy.

Ingredients:

2-6 fresh Redfish filets (scales on) depending on how many guests

¼ tsp paprika

¼ tsp fresh parsley

¼ tsp garlic powder

¼ tsp onion powder

½ cup chopped green onions

A dash of black pepper, cayenne, Cajun seasoning or Old bay for those in MD

¼ stick of butter

1 tbsp EVOO

 

Prep time: 1:00 (this includes time for the coals to heat up and a few cold ones to be consumed)

Cook time: 10 minutes