Quote:
Originally Posted by cajunwader
Place fish on cedar plank. Season with Paul Prudhommes Blackened Redfish seasoning. Plenty of real butter. Grilled onions & bell peppers over top. Squeeze lemon over entire fillet. Then grill for 12 minutes over super hot fire in pit. Remove from pit. Throw away fish & eat cedar board.
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Really similar to the recipe for inshore tuna.