Redfish on the half shell

[Salty Gator]

I'm sure most folks know how to cook redfish this way, but there is a few that don't. So here goes:
Fillet the fish off the bone, but leave the scales on. Prepare the fillet as if you were going to blacken it. ( brush with melted butter and liberally apply redfish magic). Get your grill as hot as you can get it ( I use a webber but gas works well also). Put the fish on the hot grill, meat side down. I usually go 4-6 minutes depending on the fillet size, but you want a good brown crust on it. Flip the scaled side down and cool the grill to med/ med hi and cook for another 8-15 min, again depending on the size of the fillet. When it is done the shoulder meat starts to split and you can feel it with your finger to test if it is done. Pull it off the grill and let it cool outside for a few minutes. The burning scales don't smell great, but the fish is delicious. Scoop it off the scales with with a spatula( look in the scales at the melted fat layer that the meat cooked in). And throw it on a plate with red beans and rice or in a tortilla for killer fish tacos. Give it a go, great way to grill fish without it sticking. Ps a buddy has tried sheephead and red snapper the same way and says its great.

[Harmsway]

[Hard Knox]

What's "Redfish Magic"?

[silverking]

Cajun seasonings from Chef Paul Prudhomme of New Orleans fame.

Publix usually carries it near the seafood section or the spice aisle.

[CSMarine]

What is "Redfish Magic?" It's catching a Redfish that is 26.9 inches in a Redfish tournament.

[silverking]

What is "Redfish Magic?" It's catching a Redfish that is 26.9 inches in a Redfish tournament.

That's sometimes called Redfish Hocus Pocus, CS!

[Hard Knox]

Sounds great! Can't wait to try it and tell people I made it up.