Redfish is a term generally used to refer to fish in the red drum family found along the U.S. shorelines from Massachusetts to the Gulf of Mexico. The fish has a flavor described as moist and non-oily, and makes an excellent choice for grilling. According to the Mayo Clinic.com, the rich source of omega-3 fatty acids in fish can reduce your risk of heart attack by 30 percent. Omega-3 fatty acids reduce inflammation, decrease triglycerides, lower blood pressure, boost immunity and improve arthritis symptoms. Set a goal to eat fish at least two times per week to maintain heart health. Furthermore, grilling instead of frying helps to preserve its nutritional benefits.
Prepare your grill before seasoning your fish. Warm your charcoal or gas grill to a medium-high heat. If the heat is too high, you will overcook or burn your redfish. If the heat is too low, your fish will be mushy and undercooked.
Leave the skin on your redfish fillet. The skin will protect the meat during the grilling process. Wash your fillets of redfish under cold water. Pat dry with a paper towel.
Spray your heavy-duty aluminum foil with non-stick cooking spray. Place your fillets on the aluminum foil with the skin side down. Season your redfish with black pepper, salt and sprinkle with cayenne pepper to taste. Do not overseason. You may always add additional seasoning after you grill your redfish if you desire.
Grill and Serve
Place the foil on the grill once your grill has reached a medium high heat. Use a fork or a knife to punch many small holes in your aluminum foil to allow the smoke and heat to permeate through to the redfish.
Check your fish every three to five minutes to make sure your redfish is cooking well and not burning. If your fillets do not have skin, you may need to flip your fillet to prevent burning one side and to make sure the other side is cooked well. Continue cooking until the meat on the thickest part of each fillet flakes easily. Once your filets flake well, immediately remove and place in a covered container to maintain heat and moisture.
Serve your fish as soon as possible while the fillets are still warm. Serve with a salad and brown rice or whole grain bread to make a well-balanced, heart-healthy meal. If desired, you may serve with a wine of your preference.