Grilled Redfish Collars

Jerk-Spiced Redfish Collars and Habanero Butter

Chef Lucas McKinney of Josephine’s Gulf Coast Tradition | Houston, TX

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Adapted by StarChefs  |  August 2025  |  Photo: Will Blunt

INGREDIENTS

Jerk Rub:
Yield: 20 servings
1½ cups brown sugar
9 tablespoons kosher salt
8 tablespoons ground allspice
8 tablespoons smoked paprika
5 tablespoons dried thyme
4 tablespoons ground clove
4 tablespoons ground cayenne
4 tablespoons garlic powder
4 tablespoons onion powder
4 tablespoons ground ginger
4 teaspoons ground cinnamon
4 teaspoons ground black pepper

Redfish:
Yield: 20 servings
20 pounds redfish collars, scaled and cleaned

Habanero Butter:
Yield: 4 pounds
4 pounds butter, room temperature
2 cups minced garlic
½ cup puréed habanero peppers
2 tablespoons ground allspice
2 tablespoons kosher salt

METHOD

For the Jerk Rub:
In a mixing bowl, combine all ingredients. Set aside.

For the Redfish:
In a mixing bowl, add redfish collars. Add enough Jerk Rub to evenly coat fish. Cover and refrigerate overnight.

For the Habanero Butter:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix until well-combined. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat and prepare a grill. Grill Redfish flesh-side-down until evenly charred. Flip and brush with Habanero Butter. Continue cooking until fish is tender. Transfer Redfish to a serving plate. Brush with additional Habanero Butter and serve.

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