If you love redfish but have a hard time cooking it to perfection, then you are at the right place. In this article, we will talk about how to grill redfish. Here are some quick pointers on grilling your fish perfectly, without messing up the taste of your fish.
To grill redfish, put it on the grill. Baste it with butter or garlic butter. Grill the fish over a medium fire until the flesh is opaque and flaky. Serve it on some type of warm bread and eat it out of doors.
Additionally, grilled fish is a delicious meal and doesn’t have to be complicated. The secret to grilling redfish is to make sure you know what type of redfish you have. Then, cut the skin so it doesn’t tear into the meat during grilling.
However, do not grill with olive oil. Since olive oil has a high smoke temperature and burns easily, use vegetable oil instead.
You can grill on any type of grilling surface. Most fish prepare in less than 10 minutes, so it’s the perfect meal when you’re short on time or want something easy to make for dinner.
What are redfish?
Redfish are also called a red drum, channel bass, red perch, or spotted perch. Whichever name you prefer, these fish are widely considered a southern delicacy.
It is found in salt water and fresh water, redfish make excellent sport fishing targets for anglers of all experience levels and a great addition to any seafood dinner table.
Additionally, they can live for more than 30 years, grow to more than 650 pounds, and reach a maximum length of about 8 feet. Most redfish have varied coloring, with speckled backs, silver bellies, and blue-black tails.
They have white mouths, and their upper bodies display yellowish patches along their flanks to gill covers. Their heads are low and blunt. Their fins are red or crimson with white leading edges.
How to grill redfish fillets
The secret to grilling fresh redfish fillets is to remove any membranes and then to brush the fillets with butter while they are cooking. The butter and high heat seal in the juices, giving you a moist, tender redfish fillet.
To grill redfish fillets, you can use a gas or charcoal grill and any variety of wood chips for a smokey flavor.
How to grill the fillet on a gas grill
Before grilling, pat the fish dry with paper towels and season with salt and pepper to taste. Lightly oil the cooking grate over a fire (400-500°F)
Step 1 – Clean the redfish.
Step 2 – Cut the fish into smaller filets.
Step 3 – Press on the filets with a spatula to make sure they do not fall apart while cooking
Step 4 – Place fish on the gas grill, skin side down. Turn on a gas grill set on medium-high heat.
Step 5– When the bottom of the fish is almost cooked through, turn over to cook the other side.
Step 6– Grill for about 5 minutes per side or until the fish is cooked through.
How to grill redfish on a charcoal grill
You can cook redfish on a charcoal grill but you will need to start with medium fire and move the redfish closer to the fire.
Place the fish on a grilling grate that is placed close to the fire, but not so close that the fish touches the flame. The part of the fish that touches the fire will get tougher, so be careful of that.
You will also want to keep an eye on your fish because it will cook quicker with a charcoal grill than one of gas or electric. Let me know how it turns out for you.
Another method is to Preheat the charcoal grill to high heat.
Then, remove any pin bones from the fish. Rinse and pat dry with paper towels. Season fish with salt, pepper, and paprika. Place redfish on grill, skin side down.
Grill for 12 minutes on each side or until done, brushing with melted butter during the last 3 minutes of cooking.
Remove and serve hot with your favorite side dishes.
What temperature to grill redfish?
The answer depends on your preference, of course. Some people like fish very rare but others like it well done. There is no single “right” temperature but here are my recommendations.
Redfish should be grilled at a medium heat between 300-350 degrees, then brushed with butter and seasoned to taste. Cooking time is approximately 7 to 8 minutes per inch of thickness.
Some folks like to pan-sear and wrap it in foil for about 10 minutes per inch of thickness.
However, Redfish is best cooked to medium, about 145 degrees internally, but medium-rare redfish is sometimes preferred.
Benefits of eating redfish
- Redfish comes in many varieties, including red drum or channel bass.
- It has a delicate flavor compared to other fishes and is very lean with low levels of mercury.
- Redfish are high in healthy Omega 3s and other fatty acids.
- It can help support your heart health and the growth of newborns.
- The fresh fish is rich in vitamins B-6, B-12, and D.
- Redfish include being very high in protein
- It is also great for your cardiovascular system and digestive system.
Frequently Asked Questions
Can I cook fish directly on the grill?
You can cook fish directly on the grill! This works especially well for fillets. However, first, make sure the grill is clean, then grease the grates with a little oil using a paper towel. Cook the fish skin side down for about three to five minutes depending on thickness, then flip over and cook for another three minutes.
How do you know when redfish is done?
When barbecuing redfish, the best way to determine doneness is to check the fish’s eyes. The opaque cloudy white eyes will turn milky when the fish has been cooked properly.
How do you grill fish without drying it out?
There are several things you can do to make sure that fish doesn’t dry out on the grill. You can marinate it before grilling, you can create a longer contact time with the grill by stacking the fish on top of veggies or other food
You can cover the grill while cooking so that it steams (be careful not to let steam touch your food but cover well and you should be okay).
How long should I cook fish on the grill?
Cooking fish on the grill can sometimes be a little tricky. For a nice medium-rare finish, I recommend grilling salmon fillets, shrimp, and other seafood to an internal temperature of 145°F and allowing your fish to “rest” for 3 minutes once cooked.
If you prefer your fish more well done, increase the cooking time by 1-2 minutes or until the desired doneness is reached.
Redfish is a versatile fish that can be prepared in many ways, grilled or fried and the flavor is sweet, mild, and fine to taste. This fish is an excellent food under any condition if you know how to grill redfish and it gives high-quality meat.
- 1 Grill
- 1 Bowl
- 2 redfish fillets
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- 1 lemon juice
- 2 teaspoons Cajun seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 2 tablespoons neutral oil
- 2 tablespoons thinly sliced green onions
- 2 tablespoons finely chopped Italian parsley leaves
- Fire up a grill, either gas or charcoal, to medium-high heat. Another option is to warm up a grill pan over high heat.
- With paper towels, pat the redfish to dry.
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the fillets’ seasoning.
- Mix the olive oil, garlic, lemon zest, lemon juice, Cajun spice, and red pepper flakes in a medium bowl. To taste, add salt and pepper to the marinade.
- Redfish should be added to the marinade and coated. Place the fish on a baking sheet and marinate for up to 30 minutes in the fridge.
- Apply neutral oil to the grill grates by brush.
- Place the redfish skin-side down on the grill. Redfish should be grilled for 4-5 minutes per side, turning with tongs halfway through, until the fish steaks have grill marks and are just cooked through.
- Place the fillets of redfish on a serving plate and top with green onions and fresh parsley.