Red Fish Recipes Grilled

Grilled Redfish on the ‘Half Shell’ Hunter Angler …

WebAug 19, 2013 · Instructions. Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper …

Rating: 4.6/5(8)
1. Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper towels and put on a rack in a cool, breezy place for 30 minutes. While you are doing this, get your grill nice and hot.
2. When you grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning. Lay the fish on the grill with the fat side of the fillet over the hottest part of the fire, and the tail sections out toward the edge where the fire is a bit cooler. Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done in an uncovered grill if it's a) not too windy, and b) the fillet is less than 2 inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavy-duty foil.
3. When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Move it to a platter and dot the top of it with the butter. Serve when the butter melts alongside rice, potato salad, maque choux, etc.

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Low Sodium Grilled Swordfish with Pineapple Red …

WebAug 25, 2015 · Instructions. To make the relish, in a bowl add the pineapple, red onion, jalapeno, cilantro, mint, rice wine vinegar, lime juice, and 1 …

1. To make the relish, in a bowl add the pineapple, red onion, jalapeno, cilantro, mint, rice wine vinegar, lime juice, and 1 tsp of olive oil and mix with a spatula. The relish can be made a day in advance and kept stored in a covered bowl in the refrigerator.
2. Coat the swordfish fillets (both sides) with the 2 tbsp of olive oil and season to taste with fresh ground black pepper.
3. Grill over medium high heat for 4 minutes per side or until the exterior flesh becomes lightly browned.

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