Grilled Redfish On The Half Shell Recipe

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Redfish is plentiful in south Louisiana, and one of our favorite and simplest ways to prepare it is on the half shell, which simply entails cutting 2 fillets from each fish and either freezing them for later use or cooking them right away. This method is perfect for red snapper, drum, and grouper. Images collected from various online sources.

Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with the crushed red pepper and season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
  1. Preheat a grill at medium-high heat. …
  2. Rub a little oil over both sides of the fish, then brush the flesh side with a tablespoon of harissa paste per fillet. …
  3. Place the fillets directly on the grates, skin side down. …
  4. Add a dollop of harissa paste to a small bowl of kefir/yogurt and swirl to combine.

How to Cook REDFISH on the Half Shell (Cajun Grill Recipe)

Grilled Redfish on the Half Shell đź”—

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…

Ingredients:

  • 2 pounds of redfish with skin on
  • Harissa paste (store bought or recipe below)
  • 1 cup of plain kefir or greek yogurt
  • 1-2 tbsp. oil
  • Harissa Paste
  • 4 oz. of mixed dried chiles (2 oz each of guajillo and chile de arbol)
  • 6 cloves of garlic, smashed
  • ½ tsp. ground caraway seeds
  • ½ tsp. ground coriander seeds
  • ½ tsp. ground cumin seeds
  • 2 tsp. white wine vinegar
  • 2 tsp. fine grain salt
  • 3 tbsp. olive oil

Instruction:

  1. Harissa Paste
  2. 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.
  3. Add the garlic, caraway, coriander, cumin, vinegar, salt and olive oil. Blend until you reach a smooth consistency.
  4. 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.
  5. Grilled Redfish
  6. 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.
  7. 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.
  8. 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.
  9. 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.

FAQ

What temp should redfish be cooked to?

The redfish should be cooked through and easily flake with a fork, so bake it in the preheated oven for about 20 minutes, or until it reaches an internal temperature of at least 145 F/63 C.

How long should fish be grilled?

If your fish is an inch thick, grill each side for about three to four minutes, keeping in mind the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish.

How do you know if redfish is cooked?

A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees. The best way to determine when your fish is done is to test it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance.

Do you leave the skin on redfish?

If you’re going to fry, grill, plank bake, or smoke redfish, it’s best to leave the skin on because it will keep the fish moist during cooking and can be removed after. If you’re going with other methods, it’s really up to you. Here are the quick recipes, each as delicious as the last.

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