Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 Gulf redfish fillets, skin and scales on (6 to 8 oz each)
- 1 tablespoon olive oil (for grates and skin)
- 1 teaspoon kosher salt
- 1 1/2 tablespoons Cajun seasoning
- 6 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- Lemon wedges, extra chopped parsley and sliced green onion for serving
- Optional: small handful of pecan or hickory wood chips
Do This
- 1. Preheat grill to 425 to 450°F with a two‑zone fire; clean and oil grates. Soak wood chips 15 minutes if using.
- 2. Whisk melted butter, garlic, lemon juice, zest, parsley, and pepper; reserve 2 tablespoons for finishing.
- 3. Pat fillets dry. Lightly oil the skin. Season flesh with salt and Cajun seasoning.
- 4. Place fish skin‑side down over direct heat, lid closed, 5 to 6 minutes.
- 5. Move to indirect heat; brush with butter. Cook 6 to 10 minutes more until the thickest part hits 130 to 135°F and flakes.
- 6. Brush with reserved butter, squeeze lemon, add herbs. Serve hot, no flipping needed.
Why You’ll Love This Recipe
- Classic Gulf Coast technique: “half shell” cooking keeps the fish juicy and prevents sticking.
- Bold, balanced flavor: garlicky lemon butter plus a warm Cajun kick.
- Hands-off grilling: no flipping, just baste and close the lid.
- Fast weeknight friendly, yet special enough for company.
Grocery List
- Produce: 2 lemons, 1 head garlic, flat-leaf parsley, green onions (optional)
- Dairy: Unsalted butter
- Pantry: Cajun seasoning, kosher salt, black pepper, olive oil, wood chips (pecan or hickory, optional)
Full Ingredients
For the Redfish
- 4 Gulf redfish fillets, skin and scales on (6 to 8 oz each)
- 1 tablespoon olive oil (for grates and to oil the skin)
- 1 teaspoon kosher salt (reduce if your Cajun seasoning is salty)
- 1 1/2 tablespoons Cajun seasoning
Lemon-Garlic Butter
- 6 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
To Finish
- Lemon wedges (1 lemon, cut into wedges)
- 2 tablespoons chopped parsley and 2 green onions, thinly sliced (optional garnish)
- Flaky sea salt to taste (optional)
Optional for Smoke
- 1 small handful pecan or hickory wood chips, soaked 15 minutes
Step-by-Step Instructions
Step 1: Preheat and set up the grill
Heat your grill to 425 to 450°F and set it up for two zones: one side medium-high direct heat and the other side indirect heat. Clean the grates well, then oil them lightly using tongs and a folded paper towel dipped in olive oil. If using wood chips, soak a small handful for 15 minutes, then drain. For gas, place them in a smoker box; for charcoal, scatter over hot coals just before adding the fish.
Step 2: Stir together the lemon-garlic butter
In a small bowl, whisk the melted butter, minced garlic, lemon juice, lemon zest, parsley, and black pepper. Set aside 2 tablespoons for finishing at the end; the rest is for basting while the fish cooks. Keep the butter warm so it stays fluid (near but not over the heat).
Step 3: Prep the redfish “on the half shell”
Pat the fillets completely dry with paper towels. Run your fingers over the flesh side and remove any pin bones with tweezers. Lightly brush or rub the skin and scales with a little olive oil. Season the flesh side evenly with kosher salt and the Cajun seasoning. For even cooking, choose fillets of similar thickness.
Step 4: Start the cook, skin-side down only
Place fillets on the grill skin-side down over the direct heat zone. Close the lid and cook for 5 to 6 minutes. Do not flip. The skin and scales act like a natural pan, protecting the delicate flesh and preventing sticking.
Step 5: Baste and finish over indirect heat
Slide the fillets to the indirect heat side. Brush the flesh generously with the lemon-garlic butter. Close the lid and continue to cook for 6 to 10 minutes more, depending on thickness, basting once or twice. The fish is done when the thickest part reads 130 to 135°F on an instant-read thermometer and flakes easily with a fork. Edges will look slightly browned and the butter will be bubbling on top.
Step 6: Finish and serve
Brush with the reserved butter and squeeze fresh lemon over the top. Sprinkle with chopped parsley and sliced green onions. Use a wide spatula to lift each fillet from the grill. Serve straight on the skin, or slide the flesh off the skin onto plates. Optional: a pinch of flaky sea salt to finish. Pair with grilled corn, dirty rice, or a crisp slaw.
Pro Tips
- Keep the lid closed as much as possible to maintain heat and capture smoke.
- No flip needed: the skin and scales shield the fish and deliver a smoky, juicy result.
- Mind the salt: Cajun blends vary. If yours is salty, reduce or skip the added kosher salt.
- Use a thermometer for perfect doneness: pull at 130 to 135°F; it will carryover to juicy, flaky fish.
- If flare-ups happen, move the fillets fully to indirect heat; you control the cook with the lid and time.
Variations
- Creole herb butter: swap parsley for 1 teaspoon chopped fresh thyme and 1 teaspoon chopped tarragon; add a pinch of paprika.
- Spicy honey-lemon finish: whisk 1 teaspoon hot honey into the reserved butter for a sweet-heat glaze at the end.
- Broiler method (no grill): set an oven rack 6 inches from the broiler. Place fillets on a foil-lined sheet, skin down. Broil 8 to 12 minutes, basting once, until 130 to 135°F.
Storage & Make-Ahead
The lemon-garlic butter can be mixed up to 3 days ahead; refrigerate, then gently re-melt before using. The seasoned fish should be cooked right after seasoning for best texture. Leftover cooked redfish keeps 1 to 2 days refrigerated in an airtight container; reheat gently, covered, at 275°F for 8 to 10 minutes or flake cold into tacos, salads, or sandwiches. Cooked fish can be frozen up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approx. 370 calories; 36 g protein; 23 g fat; 1 g carbohydrates; 680 mg sodium. Estimates vary based on exact fillet size and seasoning.
