Redfish on the Half Shell

Ingredients

6 Redfish fillets, skin-on, scales on (8-10 oz. each)
1 /2 cup Olive Oil
1 1 /2 Tbsp Creole Seasoning
2 Tbsp Parsley, chopped
6 Lemon wedges

Instructions

Preheat oven to 425 degrees.

Rub the redfish fillets with oil, and season the flesh of the fillet with Creole seasoning. Place fillets, skin-side down, on a gas or charcoal grill over medium-high heat. Grill the fish, never turning. Do not worry- the skin and scales will char, flame up, and smoke. Grill fillets approximately six minutes. Place fillets, skin side down, on a baking sheet and continue cooking in the oven for another five minutes. Remove from oven, sprinkle parsley over fish and serve immediately with lemon wedges on the side.

Yield: six.

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

RobertStJohn.com