Redfish on da Half Shell
This method is also perfect for red snapper, drum, and grouper.
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- redfish fillets, scales and skin left on
- 1 medium
- bottle zesty italian salad dressing
- creole seasoning
- 2 large
- lemons, sliced thin
- garlic & onion powder to taste
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.
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.
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.