Requires 2 *large redfish fillets (*25\"-27\" fish)
Fillet redfish leaving skin/scales. Wash, pat dry.
Put fillets- skin/scales down on large baking sheet covered with double
foil. ****Roll foil edges to retain drippings****
Coat with olive oil. Dust with Old Bay, Cajun Seasonings.
Let stand/marinate in a cool area for 1 hour.
(on my vintage PK Grill- indirect heat/smoke)
Carefully lift fillets (on foil) onto grill- non direct heat end.
Lift hinged grate, add hickory wood to hot coals on opposite end.
Cooking:
Bottom vent(s) full open; top vents 3/4 closed. Add hickory as needed.
Cooking time varies... be attentive- do not overcook fish!
Baste fish with additional olive oil as necessary to seal flavor and keep
moist...
When redfish is becoming firm and flaky and it\'s almost time to remove-
dust fillets lightly with grated parmesan cheeze, and drop cover to
brown/melt cheeze.
Serving: the properly cooked, firm fillets will scrape easily off of the
skin backing leaving grilled redfish "steaks".
Bon apetit! |
