Redfish on the Halfshell

Ingredients

• 1 Redfish
• onion powder
• fresh garlic
• salt and pepper
• one strong beer
• 1/4 stick of butter
• one tablespoon of wostershire
• one crushed garlic clove
• one teaspoon of Caribbean jerk

Start with a fresh caught redfish. Fillet the redfish leaving the skin and scales on. Lay the redfish fillet skin side down. Sprinkle on the flesh, onion power, fresh garlic, salt and pepper. Rub these in with your fingers. Place redfish in the fridge for 1 to 2 hours. Just before taking the redfish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper. Get the grill hot. Oil the skin side of the fish. Place fish on grill skin side down. Baste the flesh with the mixture in the saucepan every 10 minutes. The redfish should take from 30 to 45 minutes to cook on low to med heat. The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist. When its time to remove the redfish from the grill most of the scales will stay on the grill.

Louisiana Grilled Redfish

Ingredients

• Redfish fillet, leave skin on
• Basil
• Parsley
• Salt
• Garlic pepper
• Lemon pepper
• Butter
• Grated fresh Parmesan cheese (not canned)

Cut slits in redfish filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, garlic pepper and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper. Place redfish, skin down on the grill. Cover and cook over medium heat until hot, then baste with butter. Continue cooking (a large redfish will require about 30 minutes) until meat lifts easily from the skin, basting occasionally with butter. Sprinkle Parmesan over top, cover and cook until cheese has begun to melt. 

Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes, and buttermilk dressing.

Grilled Redfish or Speckled Trout

Makes 4 servings

• 4redfish or trout fillets, about 8 ounces each (leave the scales on)
• 4tablespoons vegetable oil
• Salt and cayenne to taste
• 1stick butter
• ¼cup fresh lemon or lime juice
• 2tablespoon  White Wine Worcestershire Sauce
• 1teaspoon paprika

Prepare the grill. 
Rub the fish with the vegetable oil and season with salt and cayenne. In a small saucepan, heat the butter with the lemon or lime juice, Worcestershire sauce and paprika. Stir to mix. Remove from the heat.
Put the fillets on the grill, scale side down over a medium fire. Dab them with some of the sauce and close the lid. Cook for 2 to 3 minutes. Dab again with the sauce, close the lid, and cook for 3 to 5 minutes or until the fish flakes easily with a fork. When serving, drizzle the fish with the remaining sauce.