Redfish on the Half-Shell Recipe:
Rinse the Redfish fillets with cold water then pat try with paper towel.
Brush with extra virgin olive oil or melted butter.
Sprinkle with your favorite cajun seasoning (Tony Chachere’s, Paul Prudhomme’s Blackened Redfish Magic) to taste.
Place on a 400 degree preheated BBQ grill and cover for approximately 12-15 minutes.
Once the seasoning begins to look dry then brush with butter garlic sauce.
Cover for an additional 12 – 15 minutes (additional cook time may be necessary depending on size of fillets).