- Requires 2 *large redfish fillets (*25"-27" fish)
- Essential Olive Oil
- Old Bay Cajun Seasoning
- Mozzarella Dairy Product
Fillet redfish departing skin/scales. Wash, pat dry.
Put fillets- skin/scales lower on large baking sheet engrossed in double foil. ****Roll foil edges to retain drippings****
Coat with essential olive oil. Dust with Old Bay, Cajun Seasonings.
Let stand/marinate inside a awesome position for one hour. (on my small vintage PK Grill- indirect heat/smoke)
Carefully lift fillets (on foil) onto grill- non direct heat finish.
Lift hinged grate, add hickory wood to hot coals on opposite finish.
Bottom vent(s) full open top vents 3/4 closed. Add hickory when needed.
Cooking varies. be mindful- don't overcook fish!
Baste fish with a lot more essential olive oil as essential to seal flavor and moist.
When redfish has become firm and flaky and it is almost time for you to remove- dust fillets gently with grated parmesan cheeze, and drop cover to brown/melt cheeze.
The correctly cooked, firm fillets will scrape easily from the skin backing departing grilled redfish "steaks".