2 (12- to 14-inch long) redfish fish fillets with the skin and scales on (about 3 pounds)
2 tablespoons yellow mustard
All-purpose Greek seasoning*, to taste
2 sticks unsalted butter
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 tablespoon smoked paprika
1 dried bay leaf
Juice of 1 lemon, plus extra for serving
1 teaspoon ground black pepper
Bunch of rosemary and oregano stems, tied with twine*
Instructions
Prepare smoker to about 300° using manufacturer’s instructions, using a mix of wood chunks and charcoal, if desired.
Rub flesh sides of fish with mustard, and generously season with Greek seasoning.
In a small saucepan, combine butter, shallot, garlic, paprika, bay leaf, lemon juice, and pepper. Heat over medium heat, stirring until butter is melted and foamy.
Add fish, skin side down, to smoker. Close smoker, and smoke, basting with butter mixture every 15 minutes using herb mop, until the flesh flakes from the fish, 1 to 1½ hours. Carefully remove fish from smoker; baste with butter sauce, and serve with lemon.
Notes
*Jean-Paul uses Cavender’s. Any combination of herbs with woody stems will work for this herb mop.
Recipe by Louisiana Cookin' at https://louisianacookin.com/redfish-on-the-halfshell/