Grilled Parmesan Crusted Red Fish

This Parmesan Crusted Redfish is a simple, flavor-packed meal that comes together quickly on the grill. Best part is, this recipe works with nearly any whitefish! Cooking the fish skin-side down over indirect heat on the Kamado Joe allows it to stay perfectly tender while the Parmesan crust forms a golden, savory topping with just the right amount of Cajun spice. Paired with grilled asparagus and a squeeze of fresh lemon, it’s a light but satisfying dish that highlights the natural flavor of fresh fish while letting the grill do most of the work. Whether you’re cooking a fresh catch or picking up fillets from the market, this recipe is sure to be a hit!

Instructions

1. 01

   Preheat grill to 400–425°F with the heat deflector plates for indirect grilling. Clean and oil grates well.

2. 02

   While its preheating, make the Parmesan crust. In a small bowl, combine Parmesan, Cajun seasoning, garlic powder, and black pepper. In another small bowl, mix mayonnaise and Dijon. Set aside

3. 03

   Pat fillets dry. Brush the skin side lightly with olive oil. Spread a thin layer of the mayo mixture over the flesh side.

4. 04

   Press the Parmesan mixture evenly on top to form a crust. Allow to sit for 5 minutes.

5. 05

   Place fillets skin-side down directly on the grill. Close the lid and cook for 6–10 minutes or 15-20 for thicker fish, without flipping, until internal temperature reaches 145°F and the crust is golden. Remove and rest 3–5 minutes.

6. 06

   Toss asparagus with olive oil, salt, and pepper. Grill for 10-12 minutes, turning occasionally, until tender. Finish with lemon zest or a squeeze of fresh lemon.

7. 07

   Serve both warm with lemon wedges.

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