Directions:
- Start with a fresh caught redfish.
- Fillet the fish leaving the skin and scales on.
- Lay the fillet skin side down.
- Sprinkle on the flesh, onion power, fresh garlic, salt and pepper.
- Rub these in with your fingers.
- Place fish in the fridge for 1 to 2 hours.
- Just before taking the fish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper.
- Get the grill hot.
- Oil the skin side of the fish.
- Place fish on grill skin side down.
- Baste the flesh with the mixture in the saucepan every 10 minutes.
- The fish should take from 30 to 45 minutes to cook on low to med heat.
- The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist.
- When its time to remove the fish from the grill most of the scales will stay on the grill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.32 Kcal (407 kJ) | ||
| Calories from fat | 53.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 9% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 6% | |
| Sodium | 51.58mg | 2% | |
| Potassium | 65.95mg | 1% | |
| Total Carbs | 4.7g | 2% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 94.85 Kcal (397 kJ) | ||
| Calories from fat | 52.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 16.15mg | 6% | |
| Sodium | 50.27mg | 2% | |
| Potassium | 64.27mg | 1% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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