Sprinkle with basil, parsley, salt, garlic pepper, and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper. 3. Place redfish, skin down, on hot grill. Cover and cook over medium heat until hot, then baste with butter. 4. Continue cooking until meat lifts easily from the skin, basting occasionaly with butter. 5.
Preheat a grill at medium-high heat. If building a small fire, burn your wood down until it is nearly all coals. Use a grate set a foot or so above so it doesn’t scorch the bottom of fish. Rub a little oil over both sides of the fish, then brush the flesh side with a tablespoon of harissa paste per fillet.
Place the fillets directly on the grates, skin side down. Close the grill lid or cover with foil if using a fire. Cook for about 12-15 minutes or longer, depending on the thickness of your fish and the temperature of your heat source. If the skin blackens while the meat is still raw, then you’re cooking too hot.
As a native Texan, I feel obligated to share an iconic seafood dish from the Gulf: grilled redfish on the half shell. Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture.