12 oz. of your favorite beer (1 can)
Artist Joe Suroviec
Set a fire on the grill and let it heat up while you do the following:
Wash the fish and pat the fillets dry.
Season the cut sides with garlic and pepper.
Press these gently into the fillets.
Melt the butter over a medium flame and add half of the Worcestershire (1 Tbsp), Cajun seasoning, and all remaining ingredients EXCEPT the beer.
Cook until the onions are translucent, sauce darkens, and is slightly thick.
IMPORTANT NOTE: Take care not to burn the garlic. It will spoil the whole dish.
Now add the beer, remaining Worcestershire sauce, and simmer slowly for 12 to 15 minutes on medium-high flame.
Lay filets on oiled sheets of aluminum foil over grill grates.
Baste generously with the hot beer mixture and cook 20 minutes (or about the time it takes to drink 1 cold beer) over low to medium heat.
Every 5 minutes or so, raise lid and baste again. When the thickest part of the fish flakes easily, you are ready to ring the dinner bell!
Simple Baked Redfish (Red Drum)
2 pounds freshly caught redfish fillets
1 tsp iodized salt
dash black pepper
1 tsp paprika
2 Tbsp fresh lemon juice
2 tsp onion, chopped VERY fine
1/4 c. stick butter, melted
Butter up a baking dish and put the fish in it with the skin facing down.
Combine the remaining ingredients in a cup.
Pour the mixture over the top of the fish.
Bake in 350 degree oven for 25 to 30 minutes. When done, the fish will flake under pressure from a fork.
Red Drum Recipes Galore:
1 1/2 tsp cayenne pepper
1 1/2 tsp red paprika
3 tsp iodized table salt
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp. white pepper
1/2 teaspoon black pepper
1/2 tsp oregano
1/2 tsp thyme
Extra virgin olive oil
1/4 lb stick butter (1 whole stick)
Mix the dry ingredients together thoroughly to form the “blackening” mix.
Rub 3 or 4 redfish fillets with olive oil, then dust with the dry mixture.
Get your cast iron skillet as close to red hot as you can. Put half of the stick butter in the skillet, then IMMEDIATELY add the coated redfish.
Cook for 2 minutes on each side. If you need more butter, you can add some after you flip the fish.
NOTE: Due to the amount of smoke that this cooking process generates, take my advice and do it outside.
NOTE: Always add fresh butter in between new fillets and always allow the butter to turn to a dark brown, almost black color before adding the fish.
More Red Drum Recipes, yippee!!
Redfish on the Halfshell
1 or 2 cloves fresh garlic, minced
salt to taste
pepper to taste
1 12 ounce can of strong beer, preferably a dark beer
1/4 stick of butter
1 tbsp Lea & Perrin’s Worcestershire sauce
1 thoroughly crushed fresh garlic clove
1 tsp Caribbean jerk seasoning (you can find this in the international aisle at the supermarket)
The first thing you need is a freshly caught redfish. The fillets needs to have the skin AND scales left on.
With the skin side down, sprinkle on the onion power, fresh minced garlic, salt and pepper.
Completely rub these ingredients into the fish flesh with the fingertips.
Put the rubbed fillets in the refrigerator a couple of hours.
In a saucepan, combine the beer, butter, Worcestershire sauce, crushed garlic clove, Caribbean jerk, and a little pepper.
Take the redfish out of the refrigerator, tell it everything is alright and get the grill smoking hot.
Oil the fish on the skin side and place on the grill, oiled side down.
Every 10 minutes or so, spoon some of the saucepan mixture over the fillets.
Redfish should cook through in about 30 to 45 minutes on a low to medium flame. While it cooks, the skin will curl up and form a “shell”. This keeps most of the basting mix on the meat, so it stays extremely moist. As a plus, the scales stay on the grill when the fish is removed.
If you don’t use all the beer in the mixture, drink it while the fish is cooking and enjoy your meal!
Thank you for trying out our Red Drum recipes. If you have other Red Drum
recipes that you would like to share with the world, please contact us with the recipe
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