August 23, 2016
- 2 pounds redfish fillets with skin and scales intact
- 3 tablespoons Worcestershire sauce
- Cayenne pepper
- Black pepper
- Chesapeake Bay seafood seasoning
- Thinly sliced onions
Place onion and lemon slices all over the fish, add marinade, let set overnight in refrigerator.
When ready to cook fish, place on hot barbecue grill SKIN SIDE DOWN! Make sauce to baste fish while cooking.
- ½ tablespoon cooking oil
- 1 block butter
- Juice from 1/2 lemon
- 1/4 teaspoon sweet basil
- 1/4 teaspoon chopped parsley
- 1 ounce Brandy
- Garlic powder
Cook until meat is flaky or pulls away from skin. Scoop out of skin with spatula.