Fish

     
GRILLED REDFISH ON THE HALF SHELL
Ingredients
  • ¼ cup kosher salt
  • 4 cups water
  • 2 cups crushed ice
  • 2-3 pounds large fish fillets with the skin and scales still on
  • 3 Tbsp vegetable oil
  • 2-3 Tbsp Cajun seasoning
  • 3 Tbsp unsalted butter
 
Cajun Seasoning
  • 1 tsp black pepper
  • ½ to 1 tsp cayenne pepper
  • 1 tsp celery seed
  • 2 Tbsp sweet paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
 
Method
  • Set the EGG for direct cooking with a Cast Iron Grid, flat side up, at 400°F/204°C.
 
  • Mix the salt and water until the salt dissolves, then add ice. Brine the fish for 1 hour. Remove, pat dry, and put on a rack in a cool place for 30 minutes.
 
  • Coat fish with oil and sprinkle the meat side of the fish with the Cajun seasoning.
 
  • Lay the fish on the Cast Iron Grid; cook until the meat is fully cooked. When the fish is done, gently remove it with a large spatula. Move it to a platter and top it with butter.