Cajun Beer-Basted Red Drum on the Grill

Total Time
50mins
Prep 15 mins
Cook 35 mins

The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling. There are several Cajun seasoning mixes posted on Zaar - I plan to try these once I use up my current fav - Phil Robertson's . Your choice of lager beer--we use our old favorite - Rolling Rock! Serve with roasted potatoes & green salad-- taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish.

Ingredients Nutrition

Directions

  1. Send DH out to set a medium fire in grill.
  2. Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  3. In small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  4. Stir & sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
  5. Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  6. Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the filets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!

Reviews

(1)
Most Helpful

Outstanding recipe! Our new favorite for red drum.

ayers June 12, 2009

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