GRILLED FISH ON THE 'HALF SHELL'
This recipe is designed for large fish, originally the redfish of the Gulf States. Any fish with heavy scales will work, however. In this case I am using a large yelloweye rockfish, but you could also use a California sheepshead, pargo, largemouth or smallmouth bass, grouper, snapper, a big black seabass... you get the point. The one vital thing you need is a piece of fish with the skin and scales left on. If you don't have that, you cannot make this recipe. The scales protect the fish from the high, direct heat of the grill. All you do is slap that puppy on the grill and watch the magic happen. It's super, super easy.
Provided by Hank Shaw
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 1 g, Protein 1 g, Fat 19 g, SaturatedFat 14 g, Cholesterol 23 mg, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
WHITE WINE GARLIC MUSSELS
This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.
Provided by Alida Ryder
Categories Easy Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Melt the butter in a deep pan with a lid.
- Add the garlic and chilli and cook for 30 seconds or until fragrant.
- Pour in the wine and lemon juice and bring to a simmer.
- Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
- Add parsley and season to taste with salt and pepper.
- Serve with crusty bread for dipping.
Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GRILLED REDFISH ON THE HALF SHELL
As a native Texan, I feel obligated to share an iconic seafood dish from the Gulf: grilled redfish on the half shell. Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The beauty of...
Provided by Danielle Prewett
Categories Main
Yield 4
Number Of Ingredients 13
Steps:
- Harissa Paste
- Toast the chile pods and spices in a dry sauté pan over medium-high heat for 30 seconds on each side. Remove the stems and seeds from the dried chiles by cracking them open. Place the dried chiles in a large bowl and cover with boiling hot water. Cover the bowl and let the chilis soak for about 30 minutes to an hour to soften. Drain the water from the chilis and place into a food processor or blender.
- Add the garlic, caraway, coriander, cumin, vinegar, salt and olive oil. Blend until you reach a smooth consistency.
- This can be made in advance and stored in an airtight container for up to a week. You can also freeze what you don't use.
- Grilled Redfish
- Preheat a grill at medium-high heat. If building a small fire, burn your wood down until it is nearly all coals. Use a grate set a foot or so above so it doesn't scorch the bottom of fish.
- Rub a little oil over both sides of the fish, then brush the flesh side with a tablespoon of harissa paste per fillet. Reserve the rest of the paste for other applications.
- Place the fillets directly on the grates, skin side down. Close the grill lid or cover with foil if using a fire. Cook for about 12-15 minutes or longer, depending on the thickness of your fish and the temperature of your heat source. If the skin blackens while the meat is still raw, then you're cooking too hot. Turn the heat down or raise the fish higher off the coals. The skin will be dark and crispy, and the meat should flake apart easily with a fork when done.
- Add a dollop of harissa paste to a small bowl of kefir/yogurt and swirl to combine. Serve the grilled redfish with the harissa-yogurt dip.
CRUDO ON THE HALF SHELL
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces.
- Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.)
- Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.
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