Red Fish on the Half Shell

By • June 14, 2015 0 Comments

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Red Fish on the Half Shell

Author Notes: Until Chef Paul Prudhomme introduced his now-famous blackened red fish, the Red Fish was considered by many to be a "less than desirable" choice of fish. Oftentimes referred to "Red Drum", the fish became in such demand during the 1980's, great restrictions where placed on commercial fishermen. To the present day, restrictions still exist for both commercial and recreational fishermen, even though the red fish is very abundant to the Gulf Coast states.
Because the scales of the Red Fish are extremely tough, this recipe is frequently used to avoid the necessity of removing the scales. It is also quite adaptable to receive your favorite marinade and/or seasonings. (Many Cajun cooks use a base coat of Worcestershire Sauce, but I prefer to omit it.) If you are purchasing your fish, make sure you instruct your fishmonger to leave skin and scales on.
Chef Lisa


Serves 2

  • 1, 7 pounds Red Fish, filleted in two halves, skin and scales intact
  • 1-2 Lemons, thinly sliced and seeds removed
  • 2 Shallots, thinly sliced
  • 2 tablespoons Your favorite seasoing mix (I prefer Old bay)
  • 1\2 cups Unsalted butter, melted
  • 2 teaspoons Parsley, roughly chopped
  • Pam cooking spray, enough to heavily cover the fish skin, scales
  1. Prepare your grill to medium high heat.
  2. Pat your filets until completely dry ad spray the Pam on the skin side. Note, heavily coat the skin to avoid sticking to the grill.
  3. Place on the grill, skin side down. You will not flip the fish at all!
  4. While on the grill cover the flesh side with first the seasonings, then the shallots and ten the lemon slices. Close the grill for 20 minutes.
  5. In the meantime, melt the butter and chop the parsley.
  6. After 20 minutes, check the fish for doneness by lifting the lid and piercing a fork in the thickest part of the fish. It should give little resistance and flake away. If it is not done, close the lid and continue cooking in 3 minute increments.
  7. When done remove the fish from the grill and place on platter. (If you want to remove the skin, carefully do so with a fish spatula at this point, but it is not necessary. Obviously, the skin is not eaten).
  8. Baste cooked fish with melted butter and garnish with parsley.

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