Rodney Scott's Whole Hog BBQ: Honey Butter Fish

Rodney Scott's Whole Hog BBQ: Honey Butter Fish

Rodney Scott's Whole Hog BBQ teaches you how to use your grill to cook some tasty Honey Butter Fish. This recipe can be used on trout, catfish, red snapper or branzino. He even teaches you how to make his rib rub. That alone makes this recipe worth it.

Visit Pure Wow for the Rodney Scott's Whole Hog BBQ: Honey Butter Fish Recipe 

Ingredients: 

HONEY BUTTER

1 stick unsalted butter, at room temperature

¾ cup honey

RIB RUB

½ cup kosher salt

¼ cup MSG

¼ cup freshly ground black pepper

¼ cup paprika

¼ cup chili powder

¼ cup packed brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon cayenne pepper

FISH

Six 6-ounce skinless fish fillets, such as trout, catfish, red snapper or branzino

2 tablespoons rib rub

6 tablespoons honey butter

Directions: 

To make the honey butter, beat the butter and honey together in a medium bowl using a whisk until they are well combined. In another medium bowl, mix all of the rib rub ingredients together and transfer them to an airtight container. Next, heat the grill to between 225°F and 250°F. Then, season the fish fillets with the rib rub. Cut pieces of aluminum foil that are big enough to fit each of your fish fillets lengthwise, and fold the foil into a sling so that it will nestle the fish and keep the melted butter from running into the coals. Place the empty foil slings on the grill, and add ½ tablespoon of honey butter to each piece of foil. As the butter starts to melt, nestle each fish fillet on each piece of foil, leaving the foil open to allow maximum smoke flavor to get to the fish. Close the grill and cook until the fish loses its translucent appearance and flakes easily when a fork is gently inserted, which should take around 30 to 35 minutes. Finally, serve the hot fish with additional honey butter on the side. Enjoy your delicious meal!