Cajun Beer-basted Red Drum On The Grill

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 (spicy)
• 3 garlic cloves, minced
• 2 tablespoons onions, minced
• 2 tablespoons green peppers, minced
• 2 tablespoons parsley, minced
• 12 ounces beer

Recipe

• 1 send dh out to set a medium fire in grill.
• 2 rinse filets & pat dry. sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
• 3 in small saucepan, melt the butter over medium heat & add 1 tablespoon worcestershire sauce and cajun seasoning, garlic, onion, green pepper, parsley.
• 4 stir & sauté until onion translucent & sauce darkened & slightly thickened. do not burn garlic - it will become bitter & spoil baste.
• 5 add bottle of beer, 2nd tablespoon of worcestershire sauce & simmer 15 minutes on medium-high heat.
• 6 lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( i prefer this so i can sop the filets 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!