Mexi-Cajun Grilled Redfish
- fish, cleaned and left on the scales (“on the half shell”)
- olive oil
- Mexi-Cajun Seasoning
- lime, thinly sliced
- rosemary, fresh or dried
- thyme, fresh
Lay fish fillets out on large pan. Brush meat side lightly with olive oil. Generously coat with seasoning. Sprinkle on rosemary and lay out thyme sprigs and lime slices over top.
Cover and refrigerate for at least an hour.
Remove lime slices and thyme sprigs from top of fish. Grill fish meat side down first, just to get a little nice char, about 2 minutes. Flip and return thyme and lime. Add small pats of butter to top. Close grill and allow to cook.
Cooking time will be determined by size of fillets. When the fish flakes easily with the touch of a fork, and the meat turns completely white it is done.
Remove from grill and serve immediately