ONO ISLAND GRILLED REDFISH WITH SHALLOT-GARLIC COMPOUND BUTTER

Great coastal cooking is about restraint: clean heat, bright citrus, and one finishing touch that makes it feel intentional.

Meredith Folger Amon

My real estate tie-in: the "easy outdoor kitchen" lifestyle

When I walk through homes in Orange Beach and Ono Island, I always notice the same pattern: buyers love spaces that let them grill, plate, and serve without breaking the flow of the evening. A covered porch, a clean grilling zone, a generous island, and good ventilation can make weeknight seafood feel like a small occasion.

If you are browsing homes that fit that lifestyle, start here: www.searchthegulf.com.

Ono Island Grilled Redfish with Shallot-Garlic Compound Butter

Yield: 4 servings
Prep: 15 minutes (plus chill time for butter if you want it firm)
Grill time: 8-12 minutes total (depends on thickness)
Best finish: Compound butter melts on the hot fish right off the grill

Ingredients

• 4 redfish fillets (skin-on is great for grilling)
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, adds gentle warmth)
• 1 lemon, sliced into thin rounds (garnish) plus extra wedges for serving
• Optional: fresh herbs for finishing (parsley, chives, or a little dill)

Shallot-Garlic Compound Butter

• 6 tbsp unsalted butter, softened
• 1 small shallot, very finely minced
• 2 cloves garlic, finely grated or minced
• 1 tsp lemon zest
• 1 1/2 tsp lemon juice
• Pinch of salt
• Pinch of cayenne or crushed red pepper (optional)

What to serve with it

• Grilled asparagus or broccolini
• Simple rice or lemon-herb couscous
• Charred corn and tomato salad
• Light slaw with vinegar and a touch of honey

Quick tip: If your grill tends to run hot, cook the fish over medium heat and let the skin side do the work. Crispy skin makes the plate feel restaurant-level.

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Step 1: Make the compound butter

1. In a bowl, mash softened butter with shallot, garlic, lemon zest, lemon juice, salt, and optional cayenne.
2. Scrape onto parchment, roll into a small log, and chill 20-30 minutes if you want neat slices.
3. If you are serving immediately, you can skip chilling and keep the butter at room temperature.

Step 2: Prep the fish

1. Pat the fillets dry. Brush lightly with olive oil.
2. Season with salt, pepper, and smoked paprika if using.
3. Let rest 5 minutes while the grill heats.

Step 3: Grill the redfish

1. Preheat grill to medium (around 375-425F). Clean grates well and oil them lightly.
2. Place fish skin-side down first. Close the lid and grill 5-7 minutes.
3. Flip carefully and grill 2-4 minutes more, depending on thickness.
4. Fish is done when it flakes easily and reaches 145F at the thickest part.

Step 4: Finish and garnish

1. Move fillets to a platter.
2. Top each fillet with a slice (or spoonful) of compound butter so it melts into the fish.
3. Garnish with a lemon slice and a small sprinkle of herbs if you like.
4. Serve with extra lemon wedges on the side.

The compound butter is the difference between a good grilled fish and a memorable one. It melts into the grain of the redfish and does the finishing for you.

Meredith Folger Amon

Make-ahead plan

• Compound butter: Make up to 5 days ahead and keep chilled. Slice as needed.
• Fish: Season right before grilling for the cleanest flavor.
• Serving: Set your platter, lemon slices, and butter out before you start grilling so the finish is effortless.

Quick coastal note

If you love cooking like this, pay attention to outdoor living details when you tour homes: grilling zones, counter landing space, lighting, and how the kitchen opens to the porch. Those layout choices shape how often you actually use your home the way you imagined.

Meredith Folger Amon is a Gulf Coast Expert Real Estate Advisor, licensed in Alabama and Florida. She specializes in helping buyers and sellers navigate the buying and selling of homes along the Gulf Coast. For current listings, start at www.searchthegulf.com.

If this recipe helped, drop a quick note and tell me what you served alongside it.

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