Seafood Recipe of the Month


With redfish being fairly easy to catch right now, this is a great recipe for serving your catch.

1/2 cup butter

5 ounces Worcestershire sauce

2 ounces Pickapeppa sauce

3 tablespoons Tabasco sauce

Lime juice to taste

ketchup to thicken

1 large redfish fillet with skin left on

Combine first six ingredients in a one quart saucepan.  Bring to a simmer over medium heat and cook for about 10-15 minutes.  Let cool.  Brush on both sides of the redfish.  Grill fish over hot coals for approximately-15 minutes, beginning with meat side down.  (Having one of those special gadgets to hold fish for grilling works nicely.)  After turning the skin side down, baste with additional sauce.

Bon Appetit