My Inspiration

We go to Hackberry, LA to do some serious fishing -- like reds and trout.  Every time I hook one I think "Dinner!".  Then I go through my mind how I could prepare it.  This recipe is simple and quick yet will get your taste buds jumping up and down with glee.  Of course this picture shows what a "big ass" redfish looks like.  This redfish was over 56 inches ---- a boat record!  After 45 minutes pulling him in, we let him go because he was too big.  You want redfish between 20 - 27 inches for optimal eating pleasure.

We usually have the fish prepared on the "half-shell" which means leave the skin on. When you grill it ---- the skin keeps the meat soft and moist.  

Yum!  I am already salivating at the thought.  

Now, my husband is the master griller --- so I leave it to him on grilling the fish. He says he gets his grill up to 450 degrees. Depending on the size of your fish fillet, the grill time is between 15 - 20 minutes.  You don't turn over the meat but let it sizzle on the grill until it's done (means it's flaky).

Prep the Redfish

1. Defrost the fish if frozen (we usually freeze it in vacuum bags) 
2. Brush the fillet with olive oil and the sprinkle Italian seasoning
3. Place in refrigerator until you are ready to grill

Lemon Wine Butter Sauce with Capers

Chop 3 garlic cloves

2 tbls of capers (drained)

1 tbls of olive oil (the good stuff)

1 tbl of butter

Heat a skillet with the olive oil only 3-5 minutes then put drained capers.  Sauté the capers for 1-2 minutes and push thWem to the side of the pan. Add the chopped garlic and sauté a few more minutes.  Once the garlic are getting brown around the edges, de-glaze with a 1/2 cup of white wine. With a spatula make sure all the bits and pieces are mixed and blended with the wine.  Now squeeze a Lemon into sauce. Cook a few minutes and the put a tabllespoon of butter.  Whisk until butter is melted.

Place the grilled fish on a nice platter and then drizzle the sauce.  If any sauce is remaining, just put in a small serving bowl for people who want more sauce on their fish.