Hickory-Grilled Redfish with Crawfish Maque Choux

Coastal Living
8 servings


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Hickory chips
8 (8-ounce) redfish fillets
1/2 cup butter, melted
2 1/2 tablespoons Creole seasoning
Vegetable cooking spray
Garnish: sliced green onions


Soak hickory chips in water to cover 30 minutes; drain. Set aside.

Brush fillets with butter; sprinkle both sides with Creole seasoning.

Prepare fire; let burn 10 to 15 minutes. Place hickory chips over hot coals. Coat food rack with cooking spray; place on grill. Arrange fillets on rack. Grill, covered with grill lid, over medium heat (350° to 400°) 6 to 8 minutes or until fish flakes with a fork, turning and basting once with remaining butter. Serve over Crawfish Maque Choux. Garnish, if desired.

Created date

October 2003