Non-VegetarianSouthern cuisine Main Course

Redfish on the Half Shell

Name: Redfish on the Half Shell
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 Redfish; 6 tbsp Butter; 4 cloves Garlic; 1 Lemon; 1 tbsp Cajun seasoning; Salt

A whole redfish fillet grilled scale-side down until the flesh flakes, basted with garlic butter and finished with lemon.

🇺🇸United States· Texas

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 320 kcal

Equipment

•Grill
•Fish spatula

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 20
carbs: 2
protein: 34
calories: 320

Instructions

1
Heat your grill to medium-high heat. Rub oil generously over the grill grates.
2
Mix the melted butter, garlic, lemon juice, and Cajun seasoning together in a bowl.
3
Sprinkle salt and pepper evenly over the meat side of each fillet.
4
Set the fillets directly on the grill grates with the scale side facing down.
5
Brush plenty of garlic butter over the fish and close the lid. Grill 15–18 minutes without flipping, brushing with more butter halfway through.
6
Check that the fish flakes easily and is no longer see-through. Slide a spatula between the meat and scales to lift each portion.
7
Spoon any leftover garlic butter over the top. Serve right away with extra lemon wedges.

Chef's tips

Do not flip the fish. Cooking scale-side down protects the tender meat while the scales char and keep it from sticking.

Storage

Refrigerate leftover cooked fish up to 2 days.

Reheating

Reheat gently in a low oven, covered, to avoid drying out the flesh.

Common mistakes to avoid

•Flipping the fillet, which makes the delicate meat break apart and stick to the grill.
•Cooking over heat that is too high, which scorches the bottom before the fish cooks through.
•Scraping off the scales, which need to stay on to shield the fish while it grills.