I have. Came out great. Added some hot sauce and some red pepper, butter and lemon pepper. Still my favorite is my One Eyed Grandma's Famous Louisiana Grilled Redfish.
Redfish fillet, leave skin/scales on
Hot Sauce (Franks) We like Crystals. Some hot sauces are TOO HOT.
Butter ( Â¼ to Â½ stick)
Cajun seasons (Red Pepper)
Try to prepare around a quarter cup of basting sauce. Donâ€™t need more than that.
These are basic seasonings to useâ€¦.donâ€™t be afraid to try your own favorites.
It is great cold too. If it comes out too hot for your taste, let it cool down some. Spices seem to calm down some with the cooling.
Prepare grill, remember to spray grill grate with PAM
Cut slits in filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, lemon pepper, garlic pepper and Cajun seasoning. Be generous with spices. More Lemon Pepper than Garlic
pepper. Melt butter with 1/4 cup of hot sauce
Place skin side down on grill. Cover and cook over medium heat until hot, then baste with butter and hot sauce. Continue cooking (a large fish will require about 30 minutes) until meat lifts easily from the skin, basting occasionally with butter and hot sauce.
Baste fish atleast two times with sauce as fish cooks to keep fish from drying
Cut in serving size portions or remove from skin with spatula.
Optional basting: Use a good Italian dressing.
Can sprinkle with Lemon juice to taste (optional)
Very good COLD also. In fact some prefer it that way.