Thread: Grille Fish

My favorite is Tony Chachere's Cajun Seasoning and then I add a shake of dill weed.

Melt 1 stick off unsalted butter with a clove or three of minced garlic. Add 1 to 2 teaspoons of Worcestershire sauce, a few dashes of Louisiana hot sauce and the juice of a lemon or lime. Score the fish with a knife. Baste fish with mixture and season with kosher salt and fresh ground pepper. Do not contaminate baste mix and baste through out grilling and before serving. Works great on pompano, flounder and spanish.
Place pompano straight on well oiled grill, flounder and spanish on foil

The last time I bought Cavender's Greek seasoning, I noticed that they were still using MSG in it. Anyone know if they've stopped?

Originally Posted by Rockinchef88

Paul Prudohmmes Blackened Redfish Magic or Seafood Magic. Hands down.

I can vouch for Chef Paul's products also. I cook a lot (mostly grilling) and buy in bulk.... https://www.chefpaul.com/site.php?pageID=366&start=13 free shipping on orders > $40

Keep it moist.