Redfish On The Half Shell Recipes

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 THE HALF SHELL RECIPE - (4/5)

Steps:

• 1. Build a medium-hot charcoal fire or heat a gas grill to medium. 2. Put butter, shallots, cilantro, thyme, chili powder, and paprika into a bowl. Using a hand mixer, whip mixture until fluffy. Brush scales of fish with oil. Flip filets; season flesh with salt and pepper and smear each with 1 tbsp. butter mixture. Top each filet with 3 lemon rounds. 3. Place fish, scale side down, on grill and cover. Cook, basting occasionally with remaining butter mixture, until scales are blackened and fish is cooked through, 12-15 minutes.

REDFISH ON THE HALF SHELL

Steps:

• Slice whole redfish in half, length-wise.
• Do not scale.
• Lightly salt fish and coat with lime juice.
• Melt butter.
• Add the Worcestershire sauce, and Old Bay Seasoning.
• Baste fish well with butter mixture.
• Let marinate for 30 minutes before cooking.
• Place fish on BBQ grill, scales down and cook.
• Continue to baste until done.

REDFISH ON THE HALFSHELL

Steps:

• 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 beer, butter, wostershire, garlic clove, Caribbean jerk, and a little 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.

SPICY REDFISH ON THE HALF-SHELL

Steps:

• Preheat gas grill; charcoal grill; or oven until temperature reaches 350 degrees. Halve and gut redfish but do not remove scales. If using another type of fish leave skin on and make a "shell" using aluminum foil. Make 6-8 slits in fish. Stuff each slit with a piece of jalapeno and onion. smear dijon mustard on fish. Drizzle melted butter over fish. Season fish with salt; pepper; paprika; garlic powder; and dried parsley flakes. Lay bacon strips on top of fish. If grilling, apply a light coat of oil to grill and place fish scale side down; if using an oven place foil/skin side down on a cookie sheet. Close lid to grill or oven door and cook approx. 20 minutes or until fish is opaque and flaky and bacon is cooked.