Keeping it simple never tasted so good

A great dish doesn’t have to be complicated, and fish fillets are the perfect example. When seasoned, dressed with a little extra of this or that, and cooked correctly, they can be turned into a gourmet offering in just a few simple steps.

For this particular recipe, I prefer to use hearty chunks of redfish, filleted off the skin and the backbone. Fresh red drum cooked according to the following steps is absolutely delicious. But any type of fish fillets will do.

The key to the fantastic flavor behind this dish is the lemon butter dill sauce. I’ll be honest. I even “cheat” and use some manufactured by McCormick, available at most grocery stores.

With the craziness of what’s going on in the world today and the uncertainty of what ingredients might be available on the shelves, it’s nice not to have to whip up a complex sauce. Simply pour it over the fish fillets and fire up the grill.

When the fillets are done cooking, serve them with a crisp white wine, such as a viognier. The combination is light and refreshing, plus it goes perfectly with the current warming trend of springtime.

Keeping it simple never tasted so good.

Lemon Butter Grilled Redfish

Photo by Capt. Nate Skinner

2 large redfish fillets

8.4 ounces McCormick Lemon Butter Dill Seafood Sauce

Salt

Pepper

Heavy-duty aluminum foil

Place the fish fillets on a sheet of heavy-duty aluminum foil. Fold all sides of the foil up so it serves as a pan.

Salt and pepper the fish fillets to taste.

Smother the fish fillets with McCormick Lemon Butter Dill Seafood Sauce.

Place the pan/sheet of aluminum foil with the fillets on a grill and cook/grill at medium heat or at about 350-400 F for about 20-25 minutes, or until the fish fillets flake at the touch.

Remove from the grill and serve with a crisp white wine.

Note: This dish can be baked in an oven under the same temperature and timing suggestions if a grill isn’t available.