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BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, while enhancing the flavor. Apple-wood or pecan chips added to the heat imparts sweetness to the meat. This recipe works equally well with pompano, salmon and sea bass.

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients for Fish:

6 (6–8 ounce) redfish fillets, skin-on and scale-on
½ cup extra virgin olive oil, divided
Creole seasoning to taste
10 tbsps Maitre D’ Butter (see recipe below), at room temperature

Method for Fish:

Preheat a gas or wood grill to high heat according to manufacturer’s directions. Using a wire brush, remove any charred particles or reminiscences from your last cook out from the grill. Spray grill with non-stick vegetable spray prior to cooking to keep fish from sticking. Rinse fillets well and pat dry with paper towels. Brush meat side with a light coat of olive oil. When ready to grill, place wood chips on fire and place fish fillets, scale side down, evenly distributed across the grill. Season generously with Creole seasoning. Cook fillets until done and flake easily, 5–8 minutes depending on size. Remember to check fish for doneness since all grills cook at different temperatures and fish may vary in thickness.

Place fish, scale side down, on center of a serving plate and top with an equal portion of butter. Serve hot.

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