If you have ever lived near the coast or gone bay fishing, you know how good redfish on the half shell can be. Combine that with the smoke flavor from a pellet grill and you have a winning combination. We did a very simple cook with a large redfish filet we got from our local grocery store. I know, I know… we wish we had caught the fish as well, but we haven’t had time to get on the boat. Here are the results.
- One redfish filet with skin on one side
- Olive oil on top
- Seasoned with SuckleBusters Lemon Pepper Garlic Seasoning
- Cooked on top rack at 350 degrees for 15min
- MAK 2 Star Pellet Grill
- Lumber Jack wood pellets
The redfish filet we found was wild caught and had beautiful color throughout the filet. A light drizzle of olive oil on top provided some good additional fat and helped the seasoning bind to the filet. We used one of our favorite seafood seasonings which is SuckleBusters Lemon Pepper Garlic. Once the grill heated up to 350, we placed the filet on the upper rack for the cook.
We cooked the redfish on the upper rack which keeps delicate foods like fish away from the heat source a bit and allows the hot, smoky air to circulate around the fish. As you know fish does not take long to cook. Once we were able to pull the fish apart with a fork, we knew it was ready. You can tell fish is ready when it flakes away as you pull it with a fork and the meat will also pull away from the skin.
This was a very quick and simple cook we did one evening. It was quick because it is very easy to fire up any pellet grill, especially the MAK 2 Star General pellet grill. Once you press a few buttons, you let the grill do its thing. Pellet grills have a “hot rod” that heats up and ignites the wood pellets that are dropping into the fire pot. The MAK 2 Star heats up faster than most due to its FlashFire igniter that heats up to 2000F in seconds. Boy does it work good and make cooking outside a lot of fun.
Since we were doing a small cook, dinner was ready in 20min or so. After removing the fish we had some grass fed butter we put on top of the fish. What a meal!