A Cajun Classic with Bold Gulf Flavor
Few fish capture the spirit of the Gulf Coast like Louisiana redfish. Mild, flaky, and rich enough to handle bold seasoning, redfish is perfect for the grill. This Outdoor Gas Grilled LA Redfish recipe delivers crispy skin, juicy flesh, and classic Cajun flavor, all using a standard gas grill—no smoker or fancy equipment required.
Whether you’re cooking fresh-caught redfish or high-quality market fillets, this method guarantees restaurant-quality results at home.
Why Redfish Is Ideal for Gas Grilling
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Firm, flaky texture holds together on the grill
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Naturally rich flavor pairs well with Cajun seasoning
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Cooks quickly—perfect for outdoor grilling
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Skin crisps beautifully over high heat
Ingredients (Serves 4)
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4 redfish fillets (6–8 oz each), skin on
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2 tbsp olive oil or melted butter
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2 tsp Cajun seasoning (low-sodium preferred)
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and black pepper, to taste
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1 lemon, sliced
Optional Cajun Butter Finish
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3 tbsp melted butter
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1 clove garlic, finely minced
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1 tbsp fresh parsley, chopped
How to Make Outdoor Gas Grilled Louisiana Redfish
Step 1: Prep the Fish
Pat redfish fillets completely dry. Brush both sides lightly with oil or butter.
Season flesh-side generously with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
Step 2: Preheat the Gas Grill
Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.
Step 3: Grill Skin-Side Down First
Place redfish fillets skin-side down over direct heat.
Grill uncovered for 5–6 minutes, allowing the skin to crisp and release naturally.
Step 4: Flip & Finish
Carefully flip fillets and grill flesh-side down for 2–3 minutes, just until fish flakes easily.
Internal temperature should reach 140–145°F (60–63°C).
Step 5: Butter & Rest
Remove from grill, drizzle with Cajun butter (if using), and rest 2 minutes. Serve with lemon wedges.
Pro Tips for Perfect Grilled Redfish
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Always start skin-side down
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Do not move the fish early—let it release naturally
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Use medium-high heat for crisp skin without burning
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Avoid overcooking—redfish dries quickly
Louisiana-Style Flavor Variations
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Blackened Redfish: Use cast iron on the grill
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Creole Redfish: Finish with tomato-garlic butter
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Herb-Grilled Redfish: Add thyme and oregano
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Citrus Cajun Redfish: Add orange zest to seasoning
Best Side Dishes
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Dirty rice
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Grilled corn with Cajun butter
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Coleslaw
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Hush puppies
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Red beans and rice
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Final Thoughts
This Outdoor Gas Grilled Louisiana Redfish recipe celebrates everything great about Gulf Coast cooking—fresh fish, bold seasoning, and simple technique. Crispy skin, flaky flesh, and authentic Cajun flavor make this a standout summer grilling recipe.
Fire up the grill, squeeze on some lemon, and enjoy a true Louisiana classic
- 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)
