Smoky Redfish
Submitted by Sue Lowes on Jul 28, 2010

Redfish grilled and smoked with Chile, Curry and Cayenne Rub

Servings:
6

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
6 redfish fillets (or other fish of your choice) with skin on one side.

Chile, Curry & Cayenne Rub (see recipe)

Lemony Basting Butter (see recipe)

Directions:
Preheat a well-oiled grill to hot.

Season fish liberally with the rub and place on grill, skin side down.

Close the lid or put the lid of a large pan over the fish to smoke it a bit while cooking. Baste frequently with Lemony Basting Butter. Fish is done when it flakes easily with a fork, about 10 minutes.