3 lbs. red drum fillets, skin on but scaled
1 TBSP. garlic, minced
1/2 tsp. black pepper
4 TBSP. unsalted butter
2 TBSP. Worcestershire sauce
2 TBSP. spicy cajun seasoning
3 garlic cloves, minced
2 TBSP. onions, minced
2 TBSP. green bell pepper, minced
2 TBSP. parsley, minced
12 oz. beer
Set a medium fire on grill. Rinse fillets and pat dry.
Sprinkle cut sides with garlic and pepper, pressing them gently onto fillets.
In a small saucepan, melt the butter over medium heat.
Add 1 TBSP. Worcestershire sauce, cajun seasoning, garlic, onion, green pepper and parsley; stir well.
Saute until onion is translucent and sauce has darkened and has slightly thickened. DO NOT BURN GARLIC.
Add beer, 1 TBSP. Worcestershire sauce and simmer 15 minutes on medium-high heat.
Lay fillets on oiled aluminum foil on grill grate.
Cook 20 minutes over low-medium heat, raising lid only to baste generously.
Done when thickest area of fillet flakes easily.