Chef Jay Ducote prepares our freshly-caught Louisiana Redfish for the grill to make a delicious Cajun butter braised dinner.
6 Louisiana Redfish filets, skin on
1 lb salted butter, melted
1/4 red onion, diced
1 bulb garlic, roughly minced
2 lemons, divided
1 bunch parsley, rough chopped, divided
1 bunch green onions, thinly sliced, divided
3 Tbsp Slap Ya Mama Cajun Seasoning, divided
Preheat your grill to medium high.
In a large pan, season the fish filets evenly on the flesh side only with half of the Cajun seasoning.
In a cast iron skillet on the grill, melt the butter. Add in the onion, garlic, juice from one lemon, half the parsley, half the green onions and the other half of the Cajun seasoning. Mix and saute. Remove the skillet from the grill. Pour half of the butter mixture over the fish.
Add fish to the grill, skin side down. When mostly cooked, ladle the other half of the butter mixture evenly over the fish filets as they grill. When cooked through, remove the fish from the grill and serve hot.
Garnish with fresh lemon juice, lemon slices. And the other half of the parsley and green onion.