Grilled Redfish On The Half Shell Recipe

Grilled Redfish on the ‘Half Shell’ Hunter Angler …

WEBAug 19, 2013 · Instructions. Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper …

Rating: 4.6/5(8)
1. Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper towels and put on a rack in a cool, breezy place for 30 minutes. While you are doing this, get your grill nice and hot.
2. When you grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning. Lay the fish on the grill with the fat side of the fillet over the hottest part of the fire, and the tail sections out toward the edge where the fire is a bit cooler. Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done in an uncovered grill if it's a) not too windy, and b) the fillet is less than 2 inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavy-duty foil.
3. When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Move it to a platter and dot the top of it with the butter. Serve when the butter melts alongside rice, potato salad, maque choux, etc.

Preview

See Also:

Show details

Grilled Red Fish on the HalfShell – BAYOU WOMAN

WEBJan 5, 2008 · Once the grill is hot, put the fillets on the grill, scale side down, and close the grill. The fish will cook completely in about 15-30 …

1. Fillet the red fish on one side only, leaving the skin and scales intact. This serves as the "half shell" for the grill.
2. While your grill is heating up (or even better overnight) coat the white flesh with Italian dressing.
3. Sprinkle with Cajun seasonings and let it sit.
4. Once the grill is hot, put the fillets on the grill, scale side down, and close the grill.

Preview

See Also:

Show details