Filet redfish, leave scales on
lightly dust with Tony Chachere's and lemon juice, and a touch of Cayenne.
In a saucepan, melt:
2 sticks of real butter
6 oz of beer
juice of a whole lemon
1 teaspoon lemon peppe
1 teaspoon of powdered garlic
Simmer until all butter is melted.
Place filets on hot grill over coals, scales up, and sear for 3 minutes
Flip fish to scale side down and spoon liquid concotion onto meat
Close lid, reapply liquid every 5 minutes
Fish should be done in approximately 15 to 20 minutes depending on fire and size of filets.
Tonnere, mais ca c'est bon.
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