How to Grill Redfish on a Gas Grill

Grilling redfish is a delightful way to enjoy one of the Gulf Coast’s most flavorful catches. Whether you’re a seasoned grill master or a backyard beginner, learning how to grill redfish on a gas grill is a skill worth mastering. With its firm texture, mild yet rich taste, and versatility, redfish holds up beautifully to the flames and brings out the best of outdoor cooking.

In this guide, we’ll walk you through every step from choosing the freshest fish to serving it with style so you can create a grilled redfish meal that’s as impressive as it is delicious.

Why Choose Redfish for Grilling?

Redfish, also known as red drum, is a popular catch for anglers along the Gulf Coast. Its meat is dense, flaky, and holds up well to the heat of a grill. What makes redfish particularly ideal for grilling is its slightly sweet, mild flavor that pairs well with bold seasonings and marinades.

From a nutritional standpoint, redfish is low in fat and packed with protein, omega-3 fatty acids, and essential vitamins and minerals. Plus, grilling allows you to cook without adding unnecessary calories, keeping your dish both healthy and flavorful.

Selecting the Right Redfish

Fresh vs Frozen

When it comes to grilling, fresh is always best. Fresh redfish should have a mild sea smell, clear eyes (if whole), and firm flesh. If fresh isn’t available, frozen redfish fillets can work well too just be sure they are properly thawed in the refrigerator overnight and patted dry before seasoning.

Whole Fish vs Fillets vs Half Shell

• Whole fish is perfect for grilling if you want to showcase the presentation and flavor. It does require a bit more prep and attention during cooking.
• Fillets are easy to handle and quick to grill, especially if you’re serving a group.
• On the Half Shell means the skin and scales remain on one side, which acts as a natural barrier between the grill and the flesh. This method is especially popular for redfish and offers a nearly foolproof grilling experience.

Pro Tip: Ask your fishmonger to prep the redfish on the half shell if you’re new to grilling fish. It’s beginner-friendly and prevents sticking and overcooking.

Preparing Redfish for the Grill

Cleaning and Skinning (If Whole)

If you’re grilling a whole redfish, start by gutting the fish and removing the scales. Rinse it thoroughly under cold water and pat dry. Make shallow diagonal cuts along both sides to help the seasoning penetrate the meat.

Redfish on the Half Shell

This method requires minimal prep. Simply rinse the fillets, pat dry, and season the flesh side. Leave the skin and scales on to protect the meat from direct flame.

Fillets

For standard fillets, remove any pin bones using fish tweezers. Trim excess fat if needed and check for any remaining scales. Pat the fillets dry for better seasoning adherence and less steam on the grill.

Marinade or Seasoning Options

Simple Seasoning

Sometimes, less is more. A drizzle of olive oil, sea salt, freshly cracked black pepper, and a squeeze of lemon can highlight the natural flavor of redfish.

Cajun or Blackened Spice Blend

Craving something bold? Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, and a pinch of brown sugar for a classic blackened rub. Coat the fillet with olive oil before applying the seasoning.

Citrus-Herb Marinade (Easy Recipe)

• ¼ cup olive oil
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley
• 1 tsp garlic (minced)
• ½ tsp black pepper
• ½ tsp salt

Whisk ingredients together and marinate fish for 15–30 minutes max. Avoid marinating for too long, as the citrus can break down the fish and make it mushy.

Preparing the Gas Grill

Redfish doesn’t need ultra-high heat. Preheat your gas grill to medium to medium-high (375–425°F). This gives you enough heat to get a good sear without drying out the fish.

Grill Prep Tips:

• Clean the grates thoroughly to prevent sticking.
• Oil the grates using a paper towel dipped in vegetable oil and tongs.
• Optional: Use a fish basket or a piece of foil with holes punched in it for extra delicate fillets.

How to Grill Redfish

Grilling Redfish on the Half Shell

1. Preheat the grill to medium-high.
2. Season the fillet side generously.
3. Place skin-side down directly onto the grill grates.
4. Close the lid and grill for 10–12 minutes without flipping.
5. Check for doneness by inserting a fork or knife—meat should be opaque and flake easily.
6. Optional: In the final 2 minutes, top with a slice of compound butter for extra richness.

Tip: Don’t flip half-shell fillets. The skin acts as a barrier, and trying to turn it may cause the fillet to fall apart.

Grilling Redfish Fillets

1. Brush fillets with oil on both sides.
2. Season or marinate as desired.
3. Place on the grill, skin-side down (if applicable).
4. Grill for 4–6 minutes per side, depending on thickness.
5. Flip once, gently, using a fish spatula.

Tip: For skinless fillets, consider placing them on oiled foil or a grill mat to reduce breakage.

Grilling Tips for Success

• Use a fish spatula: It’s thinner and more flexible, ideal for flipping delicate fish.
• Don’t overcook: Fish cooks quickly. Once it’s opaque and flakes easily, it’s done.
• Let it rest: Give it 3–5 minutes after removing from the grill to allow juices to redistribute.
• Add moisture: A drizzle of melted butter or citrus at the end adds flavor and keeps it succulent.

Serving Suggestions

Grilled redfish is versatile and pairs wonderfully with a variety of sides and sauces. Here are some crowd-pleasers:

Side Ideas

• Grilled vegetables (zucchini, bell peppers, asparagus)
• Herbed rice or quinoa
• Corn on the cob with chili-lime butter
• Fresh citrus slaw for a crunchy contrast

Sauces That Shine

• Lemon herb butter
• Creole remoulade
• Mango salsa or pico de gallo
• Garlic aioli or tartar sauce

Presentation Tips

• Serve fillets over a bed of rice or salad for a composed plate.
• Garnish with fresh herbs, lemon wedges, and a drizzle of sauce.
• For rustic appeal, serve redfish on the half shell straight from the grill with charred lemons on the side.

Common Mistakes to Avoid

• Over-marinating: Citrus-based marinades should be used briefly to avoid mushy texture.
• High flames: Fatty fish juices can cause flare-ups. Keep a spray bottle handy to control flare-ups.
• Flipping too early: Let the fish release naturally from the grill. If it’s sticking, give it another minute.
• Under-seasoning: Redfish benefits from bold flavors, so don’t be shy with spices or citrus.

Conclusion

Grilling redfish on a gas grill is a flavorful, fun, and approachable way to prepare this coastal favorite. Whether you’re cooking it on the half shell or as fillets, redfish brings a hearty, satisfying taste to the table with minimal effort. With the right prep, seasoning, and grilling technique, you can turn a simple fish into a show-stopping meal.

So fire up your gas grill, grab a fresh redfish, and enjoy the smoky, savory rewards of mastering this delicious dish. Don’t forget once you try redfish grilled to perfection, it might just become your new summer staple.