Grilled Fish On The Half Shell Recipes

GRILLED FISH ON THE 'HALF SHELL'

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.

GRILLED REDFISH ON THE HALF SHELL

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.

REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

REDFISH ON DA HALF SHELL

Steps:

• 1. I'm going to give you the directions for broiling these in the oven and cooking them on the outdoor BBQ grill.
• 2. You need one 5-6 pound redfish for every two servings. Rinse some of the slime coat off the fish to make it easier to handle.
• 3. Using a very sharp fillet knife, or electric knife, start right behind the gills and pectoral fin start cutting the entire side of the fish, down to the stomach, and using the backbone as a guide for your knife blade. Stop just before the tail fin. Turn fish over and repeat. Remove the ribs and feel for any bones that might still be in the fillet. Use needle-nose pliers to pull out the tiny bones.
• 4. Rinse the fillets well before adding seasoning.
• 5. BROILING DIRECTIONS: Line a large baking sheet with aluminum foil. Place the fillets scales side down. Liberally pour Italian dressing over the fillets, covering them completely. Allow to marinate at least 30 minutes. Sprinkle with Creole Seasoning (I use Tony Chachere's), then place thin slices of lemon over the meat. Set oven rack to the center of the oven and broil for 20 minutes leaving the oven door slightly ajar. Check thickest part of flesh for doneness. Flesh needs to be opaque all the way to the skin - if any part is still shiny or semi-clear then it's not done. Don't overcook.
• 6. GRILLING DIRECTIONS: Prepare the fillets just as you would if broiling. Either make individual aluminum foil boats for each filet or put them directly on the grill. The aluminum foil boats will help hold the Italian Dressing in and keep the fillets from drying out. Grill for 15 minutes - test thickest part of flesh for doneness. When done remove from grill and serve immediately.
• 7. Use a rubber spatula or spoon to remove the meat from the skin, or just eat it directly on the half shell. This is one of the easiest and most delicious ways of cooking redfish or red snapper.
• 8. *TIP: If you want to use clean fillets (completely removed from skin on both sides) you can still marinate them the same way and bake or broil them on a aluminum foil lined baking sheet. Spray foil with non-stick spray first.
• 9. *NOTES: Discard the guts and tail, then wash the fish very good to remove the slime coat from the head and skin along the backbone. Freeze these pieces to make a wonderful fish stock.
• 10. *OPTIONS: This is a basic recipe which can be used as a base. Add sliced bell pepper, green onions, white wine, fresh salsa, shrimp or whatever you want on your fish. You can also make aluminum foil tents to steam your fish in herbs and juices in the oven or on the grill. This method will work with ANY non-oily whitefish. If the fish has a very thin or delicate skin I would recommend scaling or completely filleting the fish.