Cajun Redfish on the 1/2 Shell

Ingredients:

• Backwoods Fresh Cajun Seasoning (Generous amount)
• Butter or Olive Oil (For basting)
• Fresh Redfish fillets (Scales and skin left on; you can substitute with striper fish)

Directions:

1. Prepare the Fish:
• Start by filleting the redfish, making sure to leave the scales and skin on the fillet. This helps lock in moisture and allows for easy grilling.
• Place the fillets, skin-side down, on a clean platter, making sure the scales are facing up.
2. Season the Fish:
• Baste the fillets with a generous amount of butter or olive oil (or canola oil, if preferred) to keep them moist and flavorful.
• Sprinkle a liberal amount of Backwoods Fresh Cajun Seasoning over the fillets, ensuring an even coating for that zesty, Cajun kick.
3. Preheat the Grill:
• Preheat your grill to medium heat (around 350°F). It’s important to get the temperature right so the fish cooks thoroughly without drying out.
4. Grill the Fish:
• Place the redfish fillets (skin-side down) directly onto the grill racks.
• Close the lid of the grill and let the fish cook undisturbed for about 7-10 minutes, or until you start seeing juices begin to cook out from the top of the fillet.
• Do not turn the fish over – leaving the skin intact allows the fillets to stay tender and prevents them from falling apart on the grill.
5. Finish and Serve:
• Once the fillets are cooked through and the juices are clear, remove the fillets from the grill and place them directly onto serving plates with the skin-side down.
• You can eat the fish directly from the skin, which adds flavor and keeps the fish moist.
6. Serve:
• Serve the fish with a side of your favorite grilled vegetables or a fresh salad, and enjoy the bold, flavorful taste of your Cajun redfish.

? Tip: If you prefer an extra crispy texture, you can baste the fish once more with butter or oil just before serving! Perfect for a summer meal or any time you're craving a flavorful Cajun feast.