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Robert St. John

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

Redfish on the Half Shell with Lemon Garlic Beurre Blanc


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


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

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