Redfish fillets with scales left on one side. Two fillets per fish with scales left on. You can also use Red Snapper and Sheepshead , any fish that has thick scales will work.
- Redfish Fillets, feel free to cut into single serving portions
- Lemon juice
- Melted margarine or butter
- Garlic powder
- Salt to taste
- White pepper to taste
- Tony Chachere’s Creole Seasoning
Take each fish fillet on the half shell and spread lemon juice and melted margarine or butter. Sprinkle salt, white pepper, garlic powder and Tony Chachere’s Creole Seasoning over the fillets. Put fish on hot grill. Baste with melted margarine or butter. Cook on gill for 20 to 30 minutes. You know that you are done when fish flakes off with a fork. The scales on these fish make a perfect insulator while grilling making it an easy dish to prepare without too much worry about burning.