Cajun Beer-Basted Red Drum on the Grill |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling. Your choice of lager beer-we use our old favorite - Rolling Rock. Serve with roasted potatoes & green salad- taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish. Ingredients:
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 |
Directions:
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!
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