Bobby’s Red Fish Recipe

My buddy Lance, brother Tim, and me went down to New Orleans in 2000. There I met Bobby, a born and raised Cajun.. Now there was a lot of things I liked about Bobby; two things that impressed me the most was he had a boat and a killer recipe for Red Fish. In two hours of fishing we had a cooler full. Southern people are definitely the most hospitable, not only did Bobby take us fishing, he also cleaned the fish, and cooked them for us. This recipe is by far the greatest fish eating experience I have ever had.

4 Red Fish fillets (skin should remain on one side)
4 tablespoons Worcester Sauce
1 tablespoon Tony Chachere’s Creole Seasoning
4 tablespoons margarine
2 teaspoons thyme

This dish is designed to be cooked on the grill, so fire up the gas or start the coals at this juncture.

While the grill is heating up, spread the fillets out on a plate or pan with the skin side down. Brush the Worcester Sauce on the fillets. Sprinkle creole seasoning on fillets. Let sit for about 10 minutes.

Lay the fillets, face up on the grill. The idea is to let the skin side burn while the meat cooks to perfection. After about 10 minutes the fish will swell and the fat will begin to escape, brush this off with a mixture of the melted margarine and thyme. Let cook another 10 minutes. Don’t touch the fillets other than to baste them.

Remove from grill and serve.

Hey Bobby, whey-yat?