Blackened Redfish
INGREDIENTS
Red fish fillets, skin and scales on 1 bottle Italian Dressing (or more) Tony Chachere’s Original Creole Seasoning Salt/pepper to taste 2 each lemons or limes, cut in half Preparation: Ice bath the fillets (with ribs or without ribs)
DIRECTIONS
Fill a bag with Italian Dressing Place fillets in Italian Dressing for at least 30 minutes. Preheat an outdoor grill. Turn on high Brush the red fish fillets with extra Italian Dressing and season with salt and pepper and Tony Chachere’s Original Creole Seasoning. Grill the fish for 10-15 minutes. Squeeze the lemons over the fish making sure to discard the seeds. Add butter throughout … you can’t put enough! 🙂 Remove from the grill.