Tropical Traditions Coconut Oil Grilled Redfish on the Half Shell

When I heard about this challenge with Tropical Traditions, I did not know if I would participate in it. I have never used anything coconut in any of my dishes, ever! So, I figured I would give it a shot because this would be a first and I needed to expand my cooking abilities. I decided to use Gold Label Virgin Coconut Oil, since "Tropical Traditions is America's source for coconut oil".  


Let me tell you, this oil is amazing! I love that the Gold Label Virgin Coconut Oil is not overpowering with coconut flavor, yet you know that it is pure coconut oil. I used it with some delicious redfish that we caught out in the Gulf of Mexico, and let me tell you this combination of flavors was to die for! Here is what I did.

Tropical Traditions Coconut Oil Grilled Redfish on the Half Shell
by Luke

You'll need:
2-3 redfish fillets on the half shell (with skin)
1 Tablespoon of Gold Label Virgin Coconut Oil
2 lemons, sliced

Seasoning:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cilantro
1 teaspoon Aleppo chile pepper
1 Tablespoon red pepper flakes
1 Tablespoon garlic powder
1 Tablespoon onion powder
(mix together in a bowl for maximum flavor)

First, if you are using a charcoal pit, light it now.

Rinse the fish with water and then pat dry. Once dried, place fish skin side up on wax paper or a cutting board and rub the Gold Label Virgin Coconut Oil on the skin to prevent it from sticking on the grill. Now, flip the fillet, meat side up, and using the seasoning above, coat the fish well. If you are using a gas grill, you can go ahead and preheat the grill on a medium heat.

Once you've seasoned the fish and you have started the grill, go ahead and make your basting sauce.

For basting sauce:

1/2 stick of butter
1/2 cup of Gold Label Virgin Coconut Oil 

1 Tablespoon Pickapeppa sauce
lemon juice from 3 squeezed lemons

Melt down the butter and mix in rest of ingredients, blend well. That aroma you are smelling is amazing, isn't it?

Now, let's have some fun. Place the fish skin side down on the heated grill. Do not move the fish at all. Let it cook for about 4 minutes then start basting the fish with your sauce. Baste well. Do not flip the fillet. Continue cooking for another 4-5 minutes and continue basting. After 10 minutes of cooking, check to see if the fish is done by using a fork and twisting it in the thickest part of the fillet. If it looks flaky when you twist the fork, it is done!