This Cajun dish was inspired by a red fishing trip out of Venice, Louisiana. A staple Cajun dish is redfish on the half shell. Half shell refers to a fillet where the ribs have been removed, but the meat is still attached to the skin and scales. Bass on the half shell is a twist on this Cajun favorite!
Prep Time: 10 Minutes
Cooking Time: 20-30 Minutes
Ingredients:
- 4x 6oz or larger bass fillets (skin and scales attached)
- 2 sticks of melted butter
- 1/4 cup Worcestershire sauce
- 1T Louisiana Style Hot Sauce
- 2T Cajun seasoning
Instructions:
Preheat grill or smoker to 225 degrees. Pat fillets dry and place skin down on a non-metallic tray. Sprinkle ΒΌ T of Cajun seasoning on each fillet. Place fillets on grill or smoker skin side down for 10 minutes. While the fillets are cooking, combine melted butter, Worcestershire sauce, hot sauce, and remaining Cajun seasoning.
After 10 minutes, baste each fillet with the butter sauce, let cook 5 more minutes. Baste again. When fish is white and flaky (about 30 minutes total) pull off the grill and baste with the butter sauce one more time. Serve with rice and grilled vegetables. Enjoy!