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Robert St. John

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

Redfish on the Half Shell


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



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.

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