Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Redfish on the Half Shell with Lemon Garlic Beurre Blanc

Ingredients

6, 9-11 ounce Redfish Filets, skin on, scales on

1/4 cup No-Stick Grilling Marinade for seafood.

2 tsp Creole Seasoning

1 recipe Lemon Garlic Buerre Blanc

Instructions

Brush the flesh side of the filets with the no-stick marinade and season with Creole seasoning.

Prepare the grill. Place the fish, flesh side down over direct high heat. Cook 3 minutes and then turn the fish over. Continue cooking until the fish becomes opaque in the center, about 9-10 more minutes minutes, turning once.

Remove the fish from the grill and serve, skin side down. Top with the lemon garlic buerre blanc.

Yield: 6 servings

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.

Read more

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…

Read more

Salsa

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

Read more