Recipe: Redfish on the Half Shell

Redfish is quite a treat in our house. Although we usually catch quite a few during our winter in Florida, we're picky about what we bring home. The regulations allow you to take 1 per day from 18" to 27", but we usually only keep them if they're 23"-24". There's just not much meat on the smaller fish and we want to leave the larger fish for breeders.


For the redfish that we do decide to keep, we make sure to respect them on the table as much as we do in the water. Grilled redfish on the half shell has become one of our favorite dinners and an incredibly easy way to prepare filets. Keeping the skin on the filet keeps the meat from drying out while cooking.


Ingredients

1 whole redfish filet with the skin on

1 fresh lemon

Seasonings - some of my favorites are:

  • Tony Chachere's Creole Seasoning

  • Zatarain's or Chef Paul's Blackening Seasoning

  • DeaKen Datil Keylime & Datil Pepper Seasoning

  • Classic Key West Seasoning

  • Garlic powder

  • Black pepper

Butter

Parmesan Cheese

Directions


Filet the redfish and keep the skin on. Don't worry about removing the bones, they are easily removed once the filet is cooked.


Season the filet with your preferred spices and seasonings. I like to use a mixture and get good coverage. I also prefer to use lower-salt seasonings. Squeeze fresh lemon juice on the filet. Top with a couple of slices of butter.


Heat the grill and place the filet directly on the grill grate. No need for foil!


Depending on the size of the filet, let cook for 15-20 minutes or until the meat is flakey.


Top with parmesan cheese and serve with grilled or sauteed green beans, asparagus, or your favorite vegetables!







Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey, pronghorn and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras and Brand Ambassador for the GoWild app and BaseMap app. Follow her on Instagram @waddysarah and @arrowridgecreations.

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