🔥 Outdoor Gas-Grilled Louisiana Redfish Recipe — a Southern classic that brings smoky, buttery, Cajun flavor straight from the Gulf Coast to your grill! 🐟🔥
This recipe highlights fresh redfish fillets, seasoned with zesty Cajun spices, grilled to perfection, and finished with a rich lemon-garlic butter. Perfect for a backyard cookout or a quick, flavorful dinner.
🕒 Total Time: 20–25 minutes
🍽️ Serves: 2–4
🐟 Ingredients
For the Redfish:
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2 redfish fillets (about 6–8 oz each), skin on if possible
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2 tbsp olive oil or melted butter
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1 tbsp Cajun seasoning (store-bought or homemade – see below)
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Salt and black pepper, to taste
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Lemon wedges, for serving
For the Garlic Butter Sauce (optional but amazing):
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tbsp fresh parsley, chopped
🔥 Homemade Cajun Seasoning (optional)
Mix and store in a jar:
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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¼ tsp cayenne pepper (adjust for heat)
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½ tsp black pepper
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½ tsp salt
👨🍳 Instructions
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Preheat the Grill:
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Preheat your gas grill to medium-high (around 400°F / 200°C).
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Lightly oil the grates to prevent sticking.
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Prepare the Redfish:
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Pat the fillets dry with paper towels.
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Brush both sides with olive oil or melted butter.
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Season generously with Cajun seasoning, salt, and black pepper.
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Grill the Fish:
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Place the fillets skin side down on the grill.
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Close the lid and cook for 4–5 minutes, depending on thickness.
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Carefully flip with a wide spatula and grill for another 2–3 minutes, until the flesh flakes easily with a fork.
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Make the Garlic Butter Sauce (optional):
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While the fish grills, melt butter in a small pan over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Stir in lemon juice and parsley, then remove from heat.
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Serve:
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Drizzle the warm garlic butter sauce over the grilled redfish.
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Serve with lemon wedges and sides like grilled vegetables, rice pilaf, or corn on the cob.
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🍋 Chef’s Tips
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Keep the skin on — it protects the flesh from sticking and adds great flavor.
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For extra smoke, ad
d soaked wood chips in a foil pouch to the grill. -
Don’t overcook — redfish should stay juicy and flake easily.
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Try topping with a shrimp or crab butter sauce for a classic “Redfish Pontchartrain” twist.
❤️ Serving Suggestions
Pair your Cajun grilled redfish with:
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Grilled asparagus or zucchini
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Cajun dirty rice or garlic mashed potatoes
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A crisp garden salad with lemon vinaigrette
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A chilled glass of white wine or sweet tea
