GAS GRILLED LA. REDFISH

GAS GRILLED RECIPES OF LA. REDFISH

Louisiana redfish—firm, mildly sweet, and rich in natural oils—grills beautifully, especially when cooked “on the half-shell,” meaning the fillets are left attached to their skin and scales. This technique protects the delicate flesh from burning, keeps it moist, and gives the meat time to absorb smoky flavors and seasonings. With bold Cajun spices, lemon, garlic, and fresh herbs, this dish represents the heart of Louisiana outdoor cooking: simple preparations, big flavor, and a bit of fire.

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Ingredients

For the Redfish

• 2 large redfish fillets, on the half-shell (scales and skin intact)

• 3 tablespoons unsalted butter, melted

• 2 tablespoons olive oil

• 1½ tablespoons Cajun seasoning (homemade or store-bought)

• 1 teaspoon smoked paprika

• 4 garlic cloves, finely minced

• Juice of 1 lemon

• Zest of ½ lemon

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh green onion

• 1 teaspoon dried thyme or 1 tablespoon fresh thyme

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional)

• Kosher salt, to taste

• Lemon slices, for grilling

• Fresh herbs for garnish (parsley, thyme, or green onion tops)

Optional Extras

• Hot sauce (Louisiana-style) for serving

• A drizzle of garlic butter

• A spoonful of crabmeat sautéed in butter to top the fish (very Louisiana)

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Instructions

1. Prepare the Grill

Preheat your gas grill to medium-high heat (400–425°F / 205–220°C).
Turn on at least two burners to create a hot zone and a medium zone.
Brush the grates clean and lightly oil them.

Redfish on the half-shell does not get flipped—just place it skin-side down on the grill and let the heat work upward.

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2. Make the Cajun Garlic Butter

In a small bowl, combine:

• Melted butter

• Olive oil

• Minced garlic

• Lemon juice and zest

• Parsley

• Green onion

• Thyme

• Cajun seasoning

• Smoked paprika

• Black pepper

• Red pepper flakes (if using)

Whisk until the mixture forms a fragrant, richly seasoned sauce.

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3. Season the Redfish

Place the redfish fillets on a baking sheet or large platter, flesh side up.
Pat dry with paper towels to ensure the seasoning adheres.
Sprinkle lightly with kosher salt, then spoon or brush the Cajun garlic butter mixture generously over the fillets, letting it drip into the natural crevices of the flesh.

Let the fillets sit 5–10 minutes while the butter melts in and the grill finishes heating.

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4. Grill the Redfish on the Half-Shell

Place the fillets skin-side down directly over the medium-high zone of the grill.
Close the lid and cook for 12–18 minutes, depending on thickness.

You don’t flip redfish on the half-shell.
Instead, the skin and scales act like a natural cooking pan, keeping moisture inside and ensuring the fish cooks evenly.

The fish is done when:

• It flakes easily with a fork

• The top forms a golden crust from the butter

• The edges bubble gently with Cajun-spiced juices

• Internal temperature reaches 145°F (63°C)

If you want light smoke flavor, toss a small handful of soaked wood chips onto a stainless steel smoker box inside the gas grill.

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5. Add Finishing Touches

Move the cooked fillets to a platter.
Brush with a final spoonful of melted butter or drizzle with hot sauce.
Garnish with fresh herbs and lemon slices.

For a true Louisiana touch, top with:

• Warm sautéed lump crabmeat

• A sprinkle of extra Cajun seasoning

• A splash of citrus butter sauce

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Serving Suggestions (Louisiana Style)

Serve your gas-grilled redfish with classic Gulf Coast sides such as:

• Dirty rice or Cajun rice dressing

• Jambalaya or Creole red beans and rice

• Corn maque choux (a spicy Cajun corn relish)

• Grilled or blackened okra

• Garlic French bread or toasted baguette

• Coleslaw with Creole mustard dressing

• Potato salad with smoked paprika

• Grilled Gulf shrimp skewers

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Tips for Authentic Louisiana Flavor

• Don’t overcook the fish. Redfish is at its best when moist and flaky.

• Use a good Cajun seasoning blend—one with paprika, garlic, cayenne, black pepper, and herbs.

• Leave the skin and scales on. This protects the delicate flesh and gives a beautiful smoked flavor.

• Baste often if you want a deeply buttery Cajun crust.

• Add wood chips (pecan, hickory, or oak) even in a gas grill for a rustic Louisiana aroma.

OTHER RECIPES

GAS GRILLED RECIPE 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)

GAS GRILLED RECIPE INSTRUCTIONS

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. 

The gas grill recipe is ready to serve...Enjoy it !
gas-grill-recipe-of-chicken.

VIDEO:

GAS GRILLED MARINATED FLANK STEAK

GAS GRILLED MARINATED FLANK STEAK

This gas-grilled marinated flank steak delivers bold flavors, a tender bite, and a beautifully caramelized crust. The marinade—balanced with acidity, savory aromatics, and just the right sweetness—helps break down the naturally lean fibers of the steak, making it juicy and deeply flavorful. Grilled over a steady gas flame, the meat cooks quickly, making it perfect for weeknight meals, backyard gatherings, or slicing thin for salads, tacos, or sandwiches.

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Ingredients

For the Marinade

• 1 flank steak (1½ to 2 pounds)

• 1/3 cup soy sauce

• 1/4 cup olive oil

• 3 tablespoons Worcestershire sauce

• 3 tablespoons red wine vinegar or balsamic vinegar

• 2 tablespoons fresh lemon juice

• 2 tablespoons brown sugar or honey

• 4 garlic cloves, minced

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon crushed red pepper flakes (optional)

• 2 tablespoons chopped fresh rosemary or thyme (optional but excellent)

For Grilling & Serving

• Salt, to taste

• Freshly ground pepper, to taste

• Chopped parsley for garnish

• Optional serving ideas: warm tortillas, chimichurri sauce, grilled vegetables, roasted potatoes, or a fresh green salad.

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Instructions

1. Prepare the Marinade

In a medium bowl or a large resealable plastic bag, mix the soy sauce, olive oil, Worcestershire sauce, vinegar, lemon juice, brown sugar, garlic, onion powder, paprika, pepper, and red pepper flakes. Whisk until well combined. The balance of salty, acidic, and sweet ingredients helps tenderize the flank steak while layering deep flavor.

2. Marinate the Steak

Place the flank steak in a large bag or shallow dish. Pour the marinade over the meat, making sure it is fully coated. Press out as much air as possible if using a bag. Refrigerate and marinate for at least 4 hours, though overnight (8–12 hours) creates the best texture and flavor. Turn the steak once or twice during marinating to ensure even absorption.

3. Preheat the Gas Grill

About 30 minutes before grilling, remove the steak from the refrigerator so it can come to room temperature—this helps it cook evenly.
Preheat your gas grill to medium-high heat (450–500°F / 230–260°C).
Lightly oil the grill grates or brush them with a high-smoke-point oil to prevent sticking.

4. Grill the Flank Steak

Remove the steak from the marinade and discard the marinade. Pat the meat lightly with paper towels to remove excess liquid—this helps develop a good sear. Season lightly with extra salt and pepper.

Place the steak on the grill and cook:

• 4–6 minutes per side for medium-rare

• 6–7 minutes per side for medium
  (Flank steak is best cooked medium-rare to medium to stay tender.)

Avoid flipping more than once; consistent high heat gives you a delicious char and grill marks.

5. Rest the Meat

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
Resting is essential—juices redistribute and the meat becomes much more tender.

6. Slice Properly

Flank steak must be sliced against the grain (across the visible muscle fibers). Cut into thin, even slices on a slight angle. This step dramatically improves tenderness.

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Serving Suggestions

• Drizzle with chimichurri or a squeeze of fresh lemon for brightness.

• Serve over mixed greens or with grilled vegetables for a lighter meal.

• Tuck slices into soft tortillas with salsa, avocado, and lime for steak tacos.

• Pair with mashed potatoes, garlic bread, baked beans, or roasted corn for a hearty dinner.

• Leftovers are excellent in stir-fries, fried rice, quesadillas, or steak salads.

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Tips for Best Results

• Don’t overcook flank steak; it becomes tough if cooked well-done.

• Marinating overnight gives the deepest flavor and helps tenderize the fibers.

• Patting dry before grilling ensures caramelization instead of steaming.

• Thin slicing is the key to enjoyable texture.

• Gas grills offer steady heat—take advantage of zones (hot and medium) to avoid burning thin edges.

OTHER RECIPES

A great gas grill recipe to try !
INGREDIENTS

• 2 (1-1/2 pound) flank steak
• 1/4 c. soy sauce
• 3 tbls. honey
• 2 tbls. red wine vinegar
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. ground ginger
• 3/4 c. vegetable oil
• 1 green onion, finely chopped

INSTRUCTIONS
Trim steaks and score diagonally. 

Combine soy sauce, honey, vinegar, garlic powder and ginger in a bottle and shake well. add oil and green onion.

 Shake to mix well. 

Place steaks in a shallow dish, add marinade and refrigerate, covered, for 4 hours or longer.

 Preheat gas grill or gas broiler using medium flame.

 Drain steaks. 

Place on gas grill or broiler pan. 

Gas Grill for 6 minutes per side for medium-rare. Slice thinly on the diagonal. 

The gas grill recipe is ready...enjoy the steak !
gas-grill-recipe-of-chicken

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