This recipe originally appeared alongside the March 2026 article, "Minutes from San Antonio, Lakes Calaveras and Braunig Offer Trophy Red Drum." This recipe is designed for the redfish of the Gulf States. Any fish with heavy scales will work, however. The one vital thing you need is a piece of fish with the skin and scales left on. If you don't have that, you cannot make this recipe. The scales protect the fish from the high, direct heat of the grill.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Serves 4
INGREDIENTS:
1/4 cup kosher salt
4 cups water
2 cups crushed ice
2 to 3 pounds large fish fillets with the skin and scales still on
3 Tbsp vegetable oil
2 to 3 Tbsp Cajun seasoning
3 Tbsp unsalted butter
Cajun seasoning
1 tsp black pepper
1/2 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
DIRECTIONS:
Mix the salt and water until the salt dissolves, then add the ice. Brine the fish in the salted ice water for 1 hour.
Remove, pat dry with paper towels and put on a rack in a cool, breezy place for 30 minutes. While you are doing this, get your grill nice and hot.
When your grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning.
Lay the fish on the grill, scales down against the grate, with the widest part of the fillet over the hottest part of the fire, and the tail sections out toward the edge where the fire is a bit cooler.
Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done in an uncovered grill if it’s a) not too windy, and b) the fillet is less than 2 inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavy-duty foil.
When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Move it to a platter and dot the top of it with the butter. Serve when the butter melts alongside rice, potato salad, etc.
