Game & Fish Dish
REDFISH ON THE HALF-SHELL
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Redfish fillets – leave scales
Redfish fillets – leave scales•Cajun Injector Cajun Shake
Cajun Injector Cajun Shake•Paprika
Paprika•1½ teaspoon lemon juice
1½ teaspoon lemon juice•¼ pound garlic butter
¼ pound garlic butter•2 tablespoons capers
2 tablespoons capers•2 tablespoons brandy
2 tablespoons brandy•1 tablespoons parsley
1 tablespoons parsley•70/90 pealed Shrimp
70/90 pealed Shrimp•¼ cup olive oil
¼ cup olive oilCut fish down the middle, clean and debone leaving the scales attached.
Season meat side of Redfish filets with Cajun Injector Cajun Shake. Then sprinkle paprika over the same side. Lightly brush olive oil over filets.
Place on hot grill meat side first. Leave filet down until it reaches your desired appearance. Flip over to scale side and allow to finish cooking approx. 8-10 minutes.
Sauce:
Melt garlic butter and add Shrimp and season with Cajun Shake. When liquid returns to a boil add capers, then lemon juice. Let cook 1-2 minutes then add brandy and finish with parsley. Finally, spoon Shrimp and sauce over cooked fish.
