First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...
If desired, make additional sauce to drizzle over the fish before serving. Butter should be super soft or room temperature so it is easy to mix with other ingredients. Both sauces below can be made ...
Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...
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