Cajun Butter Grilled Red Drum on the Half Shell
Smoky, buttery, and full of bold Cajun flavor—this recipe is a coastal favorite made simple.
One of my favorite parts about traveling is getting to fish for species I’ve never targeted before. On a recent trip, I had the chance to go after red drum (also known as redfish) for the very first time—and I instantly fell in love with the experience. From the hard fight they put up to the beautiful scenery where they’re found, red drum quickly earned a top spot on my list. But what really sealed the deal? Cooking them fresh with this incredibly easy and flavorful Cajun Butter Grilled Red Drum on the Half Shell recipe.
This recipe is perfect for folks who want bold flavor without a lot of fuss. Cooking the fillets “on the half shell” means leaving the skin and scales on, which acts as a natural barrier between the delicate meat and the grill. It helps lock in moisture, adds a touch of smoke, and makes cleanup a breeze—no flipping required. The Cajun butter blend brings just the right amount of heat and tang, with a balance of garlic, lemon, and optional hot sauce to kick things up a notch.
From start to finish, this dish takes about 25 minutes, making it a quick but memorable meal whether you’re at camp, home, or right by the water. Serve it with some grilled veggies, rice, or a cool side salad—and don’t forget the lemon wedges for that fresh citrus pop. I cannot wait to go fishing for these fish again just to make grill them up again! Whether you’re a seasoned angler or just landed your first red drum like I did, this recipe is a surefire way to celebrate the catch.
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Cajun Butter Grilled Red Drum on the Half Shell
This Cajun Butter Grilled Red Drum on the Half Shell recipe is bold, buttery, and incredibly easy to make. Perfect for fresh redfish fillets, it’s a coastal favorite ready in under 30 minutes
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: ~25 minutes
- Yield: 2–4 servings 1x
Ingredients
- 1–2 Red Drum Fillets, skin and scales on (“on the half shell”)
- 4 tablespoons Unsalted Butter, Melted
- 1 tablespoons Cajun Seasoning (store bought or homemade )
- 2 Cloves Garlic, minced
- 1 tablespoon Lemon Juice
- 1 tsp hot sauce (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Set your grill to medium-high heat (375–400°F). For charcoal or pellet grills, use indirect heat. Optional: add a small chunk of pecan or oak wood for extra flavor.
- In a small bowl, combine the melted butter, Cajun seasoning, garlic, lemon juice, and hot sauce. Mix well and set aside.
- Pat the fillets dry with paper towels. Place skin-side down directly on the grill grates or a fish tray. Generously spoon the Cajun butter over the top of each fillet, reserving about 1/4 of the butter for serving if desired.
- Close the lid and cook for 12–15 minutes, or until the fish flakes easily with a fork. Do not flip the fish—leave it skin-side down the entire time.
- Spoon over any remaining Cajun butter if desired. Sprinkle with fresh parsley and serve with lemon wedges and your favorite sides.
Notes
Leftovers? If you happen to have extra fillets, the flaked redfish is fantastic the next day in fish tacos, over a salad, or even stirred into a seafood pasta. Just store it in an airtight container in the fridge for up to 2 days and reheat gently.
