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Salvant Grilled Fish
This is Paul Salvant's recipe. He uses slabs of sheephead, redfish, and black drum on the half shell (with skin and scales attached) for this.

BBQ Sauce Recipe:
1 stick butter
1/2 cup Jack Miller's BBQ sauce
1 tbs worcestershire sauce
1 - 2 tbs Italian dressing

In a small skillet, melt the butter, then stir in the rest of the ingredients. Let simmer on low heat while you get the pit ready. You'll want to soak some wood chips to get a nice smoky flavor.

Redfish, Sheephead, Black drum slabs on the half shell
Lemon halves
Magic Swamp Dust cajun seasoning
Pickapeppa Sauce
sliced green onions

Lay the fish on a long pan, squeeze lemon juice on each slab and season liberally with Magic Swamp Dust cajun seasoning. Drizzle homemade bbq sauce on each slab. Lay fish slabs directly on the grill grate and let cook over medium heat. When the fish gets flaky, add lemon slices, Pickapeppa sauce, and green onions.