On the half shell

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turk870

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Sep 7, 2008
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centerville
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After a whirlwind trip to the Venice area this past weekend. First time cooking redfish on the half shell and man it was good, with some cheese grits on the side
 
Yep skin and scales left on the filet, coat meat side with melted butter and garlic, then sprinkle with seasoning ( chef Paul's redfish magic), the lemon juice. Then place on hot grill meat side down for 2-3 min then flip and cook till meat is done
 
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Crispy grilled skin is pretty delicious on its own, so I always scale them, then score the skin. Love some redfish....that is a bucket-list trip for me
 

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