• Tommy Centola

Grilled Redfish on the Half Shell

Updated: Jan 4

We are in the middle of summer. When I think of summer, I think of the grill or BBQ.  A perfect dish for the grill is Redfish on the Half Shell. For the hafl shell, you leave the skin and scales on the fish. This allows the fish to stay moist while cooking. This works well with other skin on fish.

6 (7-ounce) fillets of Redfish, skin and scales on, with pin bones removed

1 tablespoon Creole Seasoning

4 Garlic cloves, very thinly sliced

½ cup good quality Extra-Virgin Olive Oil

1 tablespoon Sea Salt

½ cup chopped fresh Parsley

2 large Lemons, halved

Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet, season with the Creole Seasoning. Top the fillets with the sliced garlic and drizzle with half of the olive oil. Use your fingers to distribute the oil and seasonings evenly over fish, then set the fish aside to marinate while you heat the grill.

Fire up the grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.) Place the fillets scale side down on the hot grill. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half shell” on an oiled baking sheet in a 475 degree F oven for 6 to 8 minutes.)

Using a metal spatula, transfer the fillets to serving plates and top with the sea salt and parsley, a little extra olive oil, and lemon juice.

 Enjoy!!!

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