Delicious Cajun Beer-Basted Red Drum Recipe

Do you want to impress your guests with a delicious and easy-to-make dish that also showcases your grilling skills? Look no further than this Cajun Beer-Basted Red Drum on the Grill Recipe. Not only is this dish mouth-watering and full of flavor, but it also has a unique twist – beer! By using a Cajun beer to baste the red drum, you’ll take the flavor to a whole new level. And don’t worry if you’re not from Louisiana, anyone can master this recipe with a few key techniques and ingredients.

The red drum, often called “redfish,” is a versatile and delicious fish with firm flesh and mild flavor. It’s perfect for grilling, especially when paired with the bold flavors of Cajun seasoning and beer basting. This recipe is quick and easy to prepare, making it ideal for busy weeknights or weekend gatherings.

With just a handful of basic ingredients like garlic, onions, peppers, butter, Worcestershire sauce, and fresh parsley – plus the star ingredient of Cajun beer – you’ll create an irresistible marinade that infuses the fish with complex flavors. The result is freshly grilled red drum fillets that are moist, slightly charred in spots, infused with smoky notes from the grill – and absolutely delicious.

So go ahead and give it a try. Whether you’re new to grilling or you’re an experienced pro looking for new tricks to surprise your palate, this Cajun Beer-Basted Red Drum on the Grill Recipe is sure to impress. Remember – there’s no better way to bring people together than around a mouthwatering meal.

Why You’ll Love This Recipe

Cajun Beer-Basted Red Drum on the Grill
Cajun Beer-Basted Red Drum on the Grill

Attention fellow foodies! I am here to present a recipe that will revolutionize your seafood game: Cajun Beer-Basted Red Drum on the Grill. Trust me when I say that you’ll love this recipe for many reasons.

First and foremost, this recipe involves beer. Now, who doesn’t love a good brew? The combination of Cajun beer and freshly caught red drum makes for a match made in culinary heaven. The result is a beer-basted and perfectly grilled redfish fillet that will have your taste buds tingling.

Next, the ingredients used in this recipe – parsley, green peppers, onions, garlic cloves, Worcestershire sauce, butter, black pepper and garlic – guarantee an explosion of flavors that pretty much sums up the essence of Cajun cuisine, while also adding a kick to your meal. Every bite feels like you are walking the streets of New Orleans – the birthplace of Cajun cuisine.

In addition, this recipe is versatile and customizable. Don’t have red drum fish? No problem! Substitute it with snapper or other fish as desired. You can also make substitutions or modifications based on dietary needs or preferences. Add some cajun cream sauce for extra flavor, or try it with grilled shrimp or baked redfish.

Finally, this recipe is easy to make and takes no more than 35 minutes prep time from start to finish. Simply place the fish on a baking sheet or grill, season with your preferred spices and put it in the oven or grill for 15-20 minutes until flaky.

In summary: you’ll love this recipe because it’s packed with flavor from its Cajun roots and offers flexible options to customize it based on your preference. It’s easy to make and perfect for any seafood lover who craves an elevated meal experience. Give it a try and thank us later!

Ingredient List

Before we get started on this finger-licking good recipe, let’s first take a look at the ingredients you’ll need to make it happen. To make this Cajun beer-basted red drum on the grill recipe, you will need the following:

Main Ingredients:

  • 4 red drum (redfish) fillets, skin on
  • 1 can or bottle of your favorite Cajun beer
  • Juice of half a fresh lemon
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup melted butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons black pepper
  • Salt to taste

For Garnish:

  • Sliced green peppers
  • Sliced red onions
  • Fresh parsley

Optional Seasonings:

  • Old Bay
  • Cajun seasoning
  • Red pepper flakes

It’s important to use high-quality ingredients such as freshly squeezed lemon juice and farmers’ market-fresh onions and green peppers. This ensures that the flavors truly shine through and that you end up with the best red drum fillets possible.

The Recipe How-To

Now it’s time to get into the nitty-gritty of this cajun beer-basted red drum recipe. Trust me, it’s worth the effort!

Main Ingredients:

  • 4 red drum fillets, skin on (or substitute with snapper)
  • 1 bottle (12 oz) cajun-style beer
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • Green peppers, sliced
  • Red onion, sliced
  • Parsley, chopped

For the spice mix:

  • 1 tsp Old Bay
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder


  1. Heat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  2. In a small bowl, mix together the spice mix ingredients.
  3. Sprinkle the spice mix evenly over all sides of the red drum fillets and season with salt and black pepper.
  4. In a separate small saucepan over medium heat, combine cajun-style beer, minced garlic, Worcestershire sauce and butter. Let simmer for 2 minutes until everything is combined.
  5. Add green peppers slices and red onion slices to the saucepan for an extra flavor boost!
  6. Place your red drum fillets on the grill skin-side down and cook for about 5 minutes until nice grill marks appear.
  7. Flip over carefully using a spatula and then pour some of the beer mixture over each fillet – use hald a cup in total or a bit more, depending how much you like!
  8. Close the lid of your grill and let cook for another 10 minutes until flesh is opaque and flakes easily with a fork.
  9. Right before serving, baste again to ensure extra juiciness!
  10. Remove from grill and let rest for a couple of minutes.
  11. Sprinkle with chopped parsley and serve immediately.


This cajun beer-basted red drum recipe can also be done with snapper or any other fish fillet that you prefer! Make sure to adjust your grilling time accordingly depending on size and thickness.

Don’t throw away the leftover beer mixture! Pour it in a foil container or baking sheet and place them on the grill for baked veggies or grilled shrimp for even more deliciousness!

Happy cooking!

Substitutions and Variations

Are you looking for some alternatives to the usual ingredients in this recipe? Fear not – I’ve got a few suggestions that might please your palate!

First, let’s talk about the red drum. While this fish is ideal for this recipe, you can substitute it with other types of fish like snapper or trout. Keep in mind that different types of fish will require various methods of cooking.

If you don’t have Cajun beer on hand, any type of beer will do, but I recommend using a dark lager or a Belgian wheat beer. Alternatively, you can use chicken broth or vegetable stock if you prefer a non-alcoholic base.

For those who aren’t fans of green peppers or onions, try swapping them out for yellow or orange bell peppers or sweet Vidalia onions. This will give your dish an added sweet flavor.

Worcestershire sauce adds depth to the marinade recipe; if you don’t have any on hand, soy sauce is an excellent substitute.

Want to spice things up? Add one tablespoon of Cajun seasoning or Old Bay seasoning to the marinade to give it more kick. Or for something even more fiery, sprinkle some red pepper flakes on top before grilling.

If you’re feeling adventurous, try making some cajun cream by mixing sour cream with Creole seasoning and a tablespoon of lemon juice. Spoon some over the grilled fish before serving for that extra New Orleans taste.

Don’t be afraid to experiment and find your own perfect combination – cooking is all about discovering new flavors and techniques!

Serving and Pairing

Now that your mouth is watering from the aroma of Cajun Beer-Basted Red Drum on the Grill, let’s talk about serving and pairing this masterpiece.

This dish pairs well with a variety of beverages, including a cold beer or a crisp Sauvignon Blanc. You can’t go wrong with a Louisiana brew such as Abita Amber or a classic American lager like Budweiser. The beer baste in this recipe is perfect for enhancing the savory flavors of the red drum fillets and complementing the spice from the Cajun seasoning.

For those who prefer something other than beer or wine, try serving Cajun Beer-Basted Red Drum with a refreshing iced tea infused with fresh mint and lemon juice. You’ll love how the bright, citrusy flavors balance out the rich creaminess of this dish.

When it comes to sides, nothing beats good old-fashioned southern comfort food. Serve your grilled red drum with a heaping bowl of creamy grits or homemade coleslaw, and sprinkle some chopped fresh parsley on top for flavor and color contrast.

For something a little different, try pairing your Cajun Beer-Basted Red Drum with roasted green peppers and onions. These smoky vegetables are incredibly flavorful when charred on the grill and provide an excellent contrast to the rich, buttery flavors of the red drum.

No matter how you choose to serve and pair it, this dish is sure to impress friends and family alike with its unique blend of bold flavors and comforting ingredients. Enjoy!

Make-Ahead, Storing and Reheating

When it comes to make-ahead, storing and reheating the Cajun Beer-Basted Red Drum on the Grill Recipe, there are a few things you need to keep in mind to ensure that the dish remains just as delightful as when it was first cooked.

Firstly, you can make the Cajun beer baste ahead of time and store it covered in the refrigerator for up to 1 week. You can even double or triple the recipe and freeze the baste in an airtight container for up to six months. This will save you time when it comes to whipping up this delectable dish.

Secondly, while Red Drum is usually best eaten fresh off the grill, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, either microwave it for a short burst or bake in the oven at 375F for 10-15 minutes until heated through.

If you plan on grilling this fish again, I recommend cooking extra fillets and refrigerating them in their marinade overnight or freezing for up to three months. This will ensure that your next meal will be flavorful and convenient.

Lastly, adding some fresh herbs such as parsley once your fish has finished its marination period or sprinkling some extra black pepper, red pepper flakes, or Old Bay seasoning over top before serving will take this dish from ordinary to extraordinary.

Remember, proper storage techniques will extend the shelf life of food while preserving both taste and texture. Without proper storage or reheating techniques, some foods can lose their flavor and even become dangerous or unappetizing.

Tips for Perfect Results

If you want to take your Cajun Beer-Basted Red Drum on the Grill Recipe to the next level, here are some tips that will help you achieve perfect results each and every time.

Firstly, it’s important to make sure that you select the best red drum fillets available. Look for fish that is firm, fresh and has a sparkling texture. Freshness is key, as old or stale fish can give a foul taste which cannot be fixed by any seasoning.

Another tip for cooking red drum is to ensure that it is well-seasoned. Season your fish generously with salt and pepper, making sure to distribute the seasoning evenly on both sides of the fish. This will enhance the flavor of fish and really make it stand out.

When grilling red drum fillets on the grill, it’s important to get it just right: not too under nor overcooked . Keep an eye on your fish at all times while grilling, and don’t flip it too often; otherwise may cause its meat to stick on the grill.. To check if your Cajun Beer-Basted Red Drum is done, you can test with a fork. The flesh should flake easily when probed with a fork and will have just turned opaque but still moist.

Additionally, if you have skin-on fillets, be sure to grill them skin side first for 10-15 minutes until crispy brown before flipping them on over. This ensures a crisp crust yields from the heat and also prevents sticking during cooking as well.

Finally, one easy way to elevate the flavor of this recipe is by serving it with Cajun Cream Sauce or perhaps preparing some grilled shrimp on skewer basted with beer as accompaniment. A squeeze of lemon juice before serving can also help brighten your dish up by adding a touch of acidity which pairs well with cajun seasoning flavors.

Incorporating these tips into your Cajun Beer-Basted Red Drum on the Grill Recipe will guarantee that your dish stands out among other redfish fillets recipes found online by perfectly marrying various textures and flavors in every bite.


As you prepare to try out the Cajun Beer-Basted Red Drum on the Grill Recipe, it’s normal to have some questions about the ingredients, recipe instructions, and alternatives. Thus, I have compiled some frequently asked questions that will help you in your cooking process.

How to cook redfish on pellet grill?

To cook a delicious piece of fish, preheat your Rendezvous Travel Pellet Grill to a temperature of 425°. Place the fish on the grill and let it cook for the first 20 minutes. If you want to take the flavor up a notch, consider adding a dollop of butter on top of the fish. Cook it for an additional 15-20 minutes until it becomes flaky. This will signal that your fish is cooked to perfection. Now it’s time to plate it up with some rice and veggies for a complete and satisfying meal.

How do you grill fish on a grill?

When grilling fish, placing it on the grate without searing is an alternative option. To know the cook time, follow the general rule of 8-10 minutes of grill time per inch of fish. For a two-inch thick fish, each side should be grilled for around six to eight minutes.

What temperature is redfish done?

Alright folks, we’re ready to get cooking! Let’s pop that delicious fish into our preheated oven and set the timer for around 20 minutes. We want to make sure it’s cooked through, so let’s check that it reaches an internal temperature of at least 145 F/63 C. This will ensure it’s safe to eat and avoid any unwanted tummy troubles. Once it’s done, give it a poke with a fork – the fish should flake apart easily when it’s ready to go. Happy cooking!

Can you cook black drum on the half shell?

To start cooking the fillets, carefully position them on the grill with the scale side down. It’s important not to disturb the fish once they’re on the grill. Cover the grill with the lid and let the fish cook without any movement for about 7 to 10 minutes. This will ensure that they are thoroughly cooked while avoiding overcooking them. You can check if the fish is fully cooked by using a paring knife to cut a small incision. If it flakes easily, it’s ready to be taken off the grill. Alternatively, you can choose to cook the fish in an oven at 475°F for 6 to 8 minutes by placing them, scale side down, on an oiled baking sheet to create a “half shell” effect.

Bottom Line

In conclusion, this Cajun Beer-Basted Red Drum on the Grill recipe is a perfect dish for anyone looking to spice up their grilling game. It utilizes a variety of ingredients like garlic, parsley, green peppers, onions, and Worcestershire sauce to create a flavorful marinade that infuses the red drum with a mouthwatering taste.

What sets this recipe apart is the use of cajun beer as a basting liquid that adds an extra layer of flavor to the dish. The beer-infused basting liquid ensures that the red drum stays moist and tender while absorbing all the cajun flavors.

By following the simple steps outlined in this recipe, you can create a restaurant-quality dish at home that is sure to impress your friends and family. And with the added advantage of being able to make substitutions and variations to suit your preferences, this recipe truly offers something for everyone.

So whether you are an experienced cook or just starting out in the kitchen, give this Cajun Beer-Basted Red Drum on the Grill recipe a try. With its delicious taste, easy preparation, and versatility, it’s sure to become one of your new go-to dishes.

Cajun Beer-Basted Red Drum on the Grill

Cajun Beer-Basted Red Drum on the Grill Recipe

The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling. There are several Cajun seasoning mixes posted on Zaar – I plan to try these once I use up my current fav – Phil Robertson’s . Your choice of lager beer–we use our old favorite – Rolling Rock! Serve with roasted potatoes & green salad– taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Southern American
Keyword: < 60 Mins, Beginner Cook, Cajun, Easy, Very Low Carbs
Prep Time: 15 minutes
Cook Time: 35 minutes
Calories: 561.3kcal


  • 3 lbs redfish fillets, skin on but scaled (red drum)
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon black pepper, fresh-ground
  • 4 tablespoons butter, unsalted
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cajun seasoning (spicy)
  • 3 garlic cloves, minced
  • 2 tablespoons onions, minced
  • 2 tablespoons green peppers, minced
  • 2 tablespoons parsley, minced
  • 12 ounces beer


  • Send DH out to set a medium fire in grill.
  • Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  • In small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  • Stir & sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic – it will become bitter & spoil baste.
  • Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  • Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the filets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!

Your own notes


Serving: 412g | Calories: 561.3kcal | Carbohydrates: 7.3g | Protein: 60.6g | Fat: 28.3g | Saturated Fat: 11.1g | Cholesterol: 248.1mg | Sodium: 425.9mg | Fiber: 0.4g | Sugar: 1.3g