INGREDIENTS
3 lbs redfish fillets, skin on but scaled (red drum)
1 tablespoon garlic, minced
1/2 teaspoon black pepper, fresh-ground
4 tablespoons butter, unsalted
2 tablespoons Worcestershire sauce
2 tablespoons cajun seasoning
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer
DIRECTIONS
Build a medium fire in grill.
Rinse fillets and pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto fillets.
In small saucepan, melt the butter over medium heat & add 1 tablespoon Worcestershire sauce and cajun seasoning, garlic, onion, green pepper, parsley.
Stir and sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
Lay fillets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the fillets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
