Starting with a fresh redfish, remove the filets, leaving the skin and scales intact. Using heavy-duty foil, create a “boat” large enough to hold a filet with 1 inch of space around it, turning the edges up slightly to avoid leakage. Lightly drizzle olive oil in the foil boat and place the filet skin-side down. Surround with quartered Roma tomatoes, shrimp, green onions, zucchini, yellow squash, or your favorite grilling vegetables cut into bite size pieces.
Place indirectly on a hot grill and baste with a lemon-butter mixture and gently sprinkle with Texas Gourmet’s Sidewinder Searing Spice. I highly recommend a mesquite charcoal fire for flavor and heat, but a gas grill will work as well.
Cook until done, removing the cover only to baste again with the basting sauce. When grilling is complete, transfer the foil boat onto a platter and drape another piece of foil loosely over the top for 7 to 8 minutes. This allows the meat to “rest” for absorption of juices. Remove the foil and scoop the meat from the skin using a spatula, and serve with grilled vegetables. Enjoy!
Bon Appétit!
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