Good day in the surf today. Landed some reds and I decided to keep a 27"er. I've always heard about "redfish on the half shell" and would like to give it try. So can the 2Cool team help me out w/ some info...how to prepare, seasoning, cooking style, temps, ect. Thanks in advance. BTW, can you freeze fillet style? I'm working night's and plan on cooking when I get a day off.
i agree with everything until you get past the lemon and butter. i use fresh garlic, red onions, and cilantro set straight ontop of the fish. if you want the spicy add a few fresh peppers(depending on your heat tasty, pick the pepper). everyone has their own flavor. you ever you like to taste, put ontop of your fish!
one thing that i have found easier for taking fish off the grill is one of the flat cookie sheets. they don't seem to make a kitchen spatulla long enough to pick up a fillet yet. hope it comes out tastin like you imagined!
I was taught this one by watching Hooked Up cook my first taste ever of Redfish on the halfshell... although not sure I do it quite the same way, it still comes out fantastic every time.
Melt some real butter over low heat and while it's melting take some peeled fresh garlic cloves (two or 3 or to taste) and run through a garlic press into the butter. heat just enough to release the flavor of the garlic into the butter. The add some fresh squeezed lemon juice.
Place your red fillets on the hot grill and baste liberally with garlic butter mixture. Close lid. Baste the fish with the garlic mixture every 5 or so minutes to maintain moisture and keep from drying out and burning. (Be careful because the butter WILL cause the grill to flame up)
After about 20 minutes test the fish by sticking a fork into the thickest part of the fillets and giving a slight twist. If the flesh is flakey and opaque it's done. If it's still kind of mushy feeling it's not quite there yet.
Any left over butter garlic sauce is great over rice for an accompaniment.
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#2
Redfish on the Half - Shell
Start with a fresh caught REDFISH
Fillet the fish leaving the skin and scales on
Lay the fillet skin side down
Sprinkle on the flesh, onion power, fresh garlic, salt and pepper
Rub these in with your fingers
Place fish in the fridge for 1 to 2 hours
Just before taking the fish out of the fridge, take a sauce pan and
Add
One strong beer ,
1/4 stick of butter
One tablespoon of Worcestershire sauce
One garlic clove crushed
One teaspoon of Caribbean jerk - (optional)- (this is a spice in the spice rack at the grocery store)
a dash of pepper
Get the grill hot
Oil the skin side of the fish
Place fish on grill skin side down
Baste the flesh with the mixture in the saucepan every 10 minutes
The fish should take from 30 to 45 minutes to cook on low to med heat
The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist
When its time to remove the fish from the grill most of the scales will stay on the grill.
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