Louisiana Redfish on the Half Shell

One of the most common ways of cooking redfish, particularly fresh Louisiana Redfish, is to grill it on the half shell. The scales protect the meat from direct heat, resulting in a delicious and tender piece of fish.

If you’re seeking detailed grilling fish recipes with exact measurements and times, this may not be for you. I believe in cooking from the heart, seasoning our food and preparing it until you hear the voice of the late Louisiana legend, Justin Wilson, say, "C’est bon!"

Steps:

To cook redfish on the half shell, start with fresh (or thawed) Louisiana Redfish fillets, keeping the scales attached. Clean your fillets with water and remove any loose scales or blood still on the fish. I also rinse off as much slime as I can.

While cleaning the fish, melt your butter on the stovetop or in the microwave along with some minced garlic. The amount of butter and garlic will depend on how much fish you are cooking and your preference for garlic. If I’m preparing six fillets, I typically start with a stick of butter and a heaping spoonful of garlic.

Once your butter has melted, use a brush to baste your fillets. After everyone is basted with garlic butter, add your seasoning. I prefer blackening seasoning or a Cajun blend, but feel free to use something like Old Bay. I tend to give it a generous dose of seasoning, but you can adjust it to your taste.

Take your basted and seasoned Louisiana Redfish to your grill, which should be set to medium heat. I place my fish meat side down for 30-45 seconds to achieve nice grill lines. Then, flip the fish over so the scale side is facing down. You will continue cooking the fish with the scales down for the rest of the time. Close the lid while cooking and check frequently. Baste your fish with garlic butter every few minutes, but be cautious not to wash off your seasoning.

Once the fish looks white throughout, check for doneness by inserting a fork into the thickest part of the fillet. If the meat separates easily from the skin and is fully white and flaky, the fish is done. This typically takes 10-15 minutes, depending on the size of the fillets and the heat.

After cooking, take the fish off the grill and squeeze fresh lemon over it. 

Your Louisiana Redfish is now ready to enjoy! I recommend serving it over rice pilaf with a green vegetable. You can either leave the fish on the scales or pull the meat off with a spatula.

ENJOY!