INGREDIENTS
- 1 (12-15 lb.) LA. redfish
- 2 tsp. minced garlic
- 2 tsp. lemon juice
- 1 1/2 sticks butter
- Tony Chachere's Creole Seasoning
- 1 tsp. hot sauce (optional)
Fillet redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like. Enjoy!
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