Redfish on the Half Shell
I’m often asked my favorite way to cook and serve a fresh redfish catch. If you’d like to enjoy this tasty dish, I clean and filet our catch at the dock at the end of our trip. Just follow these easy instructions and let me know what you think. This one is light, healthy and hard to beat.
- Rinse fish and lay scale side down on metal foil.
- Pat dry with a paper towel then rub the fish down with butter or olive oil, whichever you prefer.
- Coat fish with a Cajun seasoning or blackening season. I like Zatarain’s but any will do.
- Set your grill on medium high or if using charcoal, wait until all the briquettes are white.
- Place aluminum foil on the grill with fish on the foil, skin side down. Close the grill.
- Cook about 6 to 9 minutes or until the fish is flaky. (You can also do this in an oven. Bake at 425 for 10 minutes. When the fish is cooked to your preference remove and place on a baking sheet.)
- Take a spatula and run it right down the skin of the fish and the meat will easily peel off.
- Squeeze fresh lemon juice on top and enjoy.
I like to pair this with smoked qouda cheese grits and a cold Abita amber.