Redfish on the Half Shell

One of the most common ways to cook your fresh Louisiana Redfish is to grill it on the half shell.  The scales protect the meat from the direct heat and leave you with a delicious and tender piece of fish.

If you are looking for a recipe with precise measurements and times this is not for your.  I believe in cooking from the heart and we season our food and cook it until the voice of the late Justin Wilson says “C’est bon!”

Steps:

• To cook redfish on the half shell you will first start with your fresh (or thawed) redfish fillets with the scales still attached.  Clean off your fillets with water and remove any loose scales or blood that may still be on your fish.  I also rinse off as much of the slime as I can.  
• While you are cleaning off your fish melt your butter in the microwave with some minced garlic in it.  The amount of butter and garlic you use will depend on the amount of fish you are cooking and how much garlic you like.  If I’m cooking 6 fillets I usually start with a stick of butter and a heaping spoonful of garlic.
• With your butter melted use a brush to baste your fillets.  Once basted with the garlic butter add your seasoning.  I like blackening seasoning or old bay but you can also use your favorite Cajun blend.   I give it a liberal dose of seasoning but you can season your taste.
• Take your basted and seasoned fish out to your grill which I like to have on medium heat.  I place my fish meat side down for 30-45 seconds just to give them nice grill lines.  Then flip you fish over so the scale side is facing down.  You will cook the fish scale down the rest of the time.  Cook with the lid down and check frequently.   Baste your fish with your garlic butter every few minutes but be careful not to wash your seasoning off.  
• Once your fish turns white throughout check with a fork for wellness.  Insert the fork along the bottom of the fillet on the thickest portion.  If the meat separates from the skin and is fully white and flaky then the fish is done.  This take 10-15 minutes depending on the size of the fillets and the heat.
• Once the fish is done pull them off the grill and squeeze your fresh lemon over them.
• Your fish is now ready to eat!  I recommend serving over a rice pilaf with a green vegetable.  You can either leave the redfish on the scales or pull the meat off the scales using a spatula.

ENJOY!