The number one benefit of having a husband that loves to go fishing is all the fresh fish I get to eat! Mostly it’s bass or crappie, considering we live in Georgia. But once or twice a year we get to stock our freezer with some delicious ocean fish. Every year he competes in a tournament, and whatever he catches and cleans he gets to bring home to me. Flounder is probably my favorite, but another great one that we get lots of is Redfish.
The tournament is coming up in a couple of weeks, and I can’t wait to stock my freezer again! This past weekend I used up our last bit for my favorite Redfish recipe. It was perfect grilling weather, and the herbs in the garden were begging for some attention. It takes no time at all to prepare. I served it with a side of roasted parsnips and a salad. And it turned out fantastic as usual. My husband said it was the best lunch he’s had.
If you notice, there are no instructions to flip the fish. You cook it skin side down the entire time. When it’s done, you eat the fish right off the skin. Delish!
- 2 fillets of redfish, de-boned but not skinned.
- ½ stick of butter, or 4 TB ghee or coconut oil
- 3-4 TB fresh parsley, chopped
- 1 TB minced garlic
- 1-2 lemons
- 2 tsp salt
- 1 tsp pepper
- Preheat grill to 400
- Rinse fish and pat dry
- cut each fillet in half
- place fish on a baking pan, skin side down, and season with salt and pepper
- In a small microwaveable dish, melt butter or oil.
- Stir in parsley, garlic, and juice of 1 lemon.
- Brush each fillet with mixture.
- Let sit one minute.
- Place fish skin down directly on grill, and close.
- cook 10-15 minutes depending on thickness, until cooked through.
- (flakey and no longer translucent)
- Serve with slices of lemon.