Redfish on the Half Shell
Elevate your next barbecue with the bold, rustic flavors of Redfish on the Half Shell—a Gulf Coast classic that celebrates the natural richness of fresh fish. This simple yet impressive recipe keeps the skin and scales on the fillets, creating a protective "half shell" that locks in moisture and infuses the meat with smoky, grill-kissed goodness. A zesty marinade of olive oil, minced garlic, lemon juice, and Cajun seasoning coats each fillet, delivering a punch of vibrant flavors with every bite. The fish grills skin-side down, eliminating the need to flip and ensuring a perfectly tender texture. Topped with a sprinkle of fresh parsley and served with bright lemon wedges, this easy-to-follow recipe is ready in under an hour, making it ideal for weeknight dinners or weekend gatherings. Whether you're a seafood lover or grilling enthusiast, this dish is sure to be your new go-to for summer cookouts.
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Recipe Information
Ingredients
- 4 fillets Redfish fillets (with skin and scales on)
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 teaspoons Cajun seasoning
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 wedges Lemon wedges (for serving)
Instructions
Preheat your grill to medium-high heat, around 375-400°F (190-200°C).
Rinse the redfish fillets under cold water and pat them dry with paper towels.
In a small bowl, mix the olive oil, minced garlic, lemon juice, Cajun seasoning, salt, and black pepper.
Brush the flesh side of each redfish fillet generously with the olive oil mixture, ensuring an even coat of seasoning.
Place the fillets on the grill, skin-side down. Do not flip them at any point during cooking.
Close the grill lid and cook for 15-20 minutes or until the flesh becomes opaque and flakes easily with a fork. The scales will act as a barrier, preventing the fish from burning.
Once the fish is cooked, carefully remove the fillets from the grill using a spatula.
Garnish the fillets with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
