Gulf Shores, Alabama Grilled Redfish Recipe

Ingredients needed for grilled Alabama Redfish:

2 to 4 large Redfish Filets, skin and scales on  (serves 2 to 4 people)

2 tablespoons of crushed, minced garlic

2 tablespoons of low salt Creole seasoning

4 tablespoons of extra virgin Olive Oil.

1/2 cup melted sweet, salted butter

1/4 cup Balsamic Vinaigrette Dressing 

1 sliced Lime or Lemon for Decoration

Mixing and Grilling Directions for Redfish:

Wash Redfish filets thoroughly and pat dry with paper towels.

Spread minced garlic and some low salt creole seasoning over the top of the meat side and let marinate for about 30 minutes.

Mix olive oil, vinaigrette, melted butter in a bowl and set aside.

Preheat your gas grill or charcoal grill to about 350 degrees.  ( higher heat will cause the scales to burn)

Grilling Your Alabama Redfish

Rub oil and melted butter on both sides of the Redfish filets.

Place Redfish filets on the grill, skin side up.  This is to char the meat side.  Cook 10 minutes on this side.

Gently turn Redfish filets to where the  skin and scale side is down.

Brush the oil mixture on top of the filets and place lemon or lime slices on top of the filets and close grill.

Open grill every 15 minutes to check the Redfish.  Brush olive olive and vinaigrette gently over the Redfish filets when you check them.

Cooking time is usually between 30 to 45 minutes total. 

Tips on Grilling Redfish:

Bull Redfish filets may weigh as much as 3 pounds each.  One 3 pound filet will feed 2 hungry people or 3  normal people.  Adjust your ingredients to the amount of Redfish you are preparing.  You can't mess this up.  It's easy. 

Do not over cook your Alabama Redfish.  Fish should not be dry after cooked.  Use your fork to check flakyness of the meat.  Fish meat holds a lot of water.  You want to cook your fish to a point where the water dissapates and the redfish filet is flaky, not dried out. 

If your heat is too high on your grill, you can end up burning the skin make a mess.  Try to keep it between 325 to 350 degrees.  Remember, do not flip the fish after your initial turn to skin side down.  The skin is designed to act like a platter and hole the filet together.

Note:  If you have your Redfish filets with no skin, you can raise your temperature to 425 but do not over cook.  Flip once.  Your filets should be done within 10 to 12 minutes at a higher temperature and no skin or scales.  Fish scales act as an insulator and allows you to slow cook your fish.  It's your choice.

Do not eat the dark meat on the Redfish.  Pick around it .  This meat is stronger tasting and is not considered good.  Do yourself a favor and listen to Captain Troy.