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Griddled Redfish
This is Wesley Babin's recipe. He has his own custom griddle, but this can be done on either stainless or cast iron over a propane burner or barbecue grill. Similar to blackening, this calls for lots of seasoning on the fish and cooking over a HOT fire. Do this outside, it will smoke when the butter hits the griddle.Fish fillets (redfish or any white flesh fish)
Italian dressing
Lemon juice
Magic Swamp Dust
Barbecue Shrimp Seasoning (can be substituted with dried rosemary and thyme)
butter or margarine for grilling
In a deep pan, lay the redfish fillets in a single layer. Cover liberally with Italian dressing. Squirt some lemon juice over the top. With one hand, rub the dressing into the fish. With the other hand, sprinkle Magic Swamp Dust seasoning over everything, coating each side. Then sprinkle with barbecue shrimp seasoning or rosemary and thyme. Make sure each piece is coated well on both sides with seasoning.
Get the griddle HOT. When it's hot, add enough butter to lightly grease the surface. It will smoke. When the butter is melted, place the fish fillets spaced apart on the griddle. Do this in batches, don't overcrowd it or the pieces will be impossible to turn. When the fish starts turning white around the edges, flip it and let it finish cooking on the other side. Cook just until it's done (completely white) but don't cook until all the moisture is gone. Serve immediately.
If you like, top it with Poor Man's Crab: recipe