Skip to content

Robert St. John

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

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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more