Redfish on the Halfshell
Elevate your outdoor cooking game with this sensational "Redfish on the Halfshell" recipe, a Gulf Coast classic that highlights the natural flavors of redfish with minimal effort and maximum flavor. Perfectly grilled with the scales left intact to act as a natural barrier, this technique ensures tender, flaky fish with a smoky charred finish. The fillets are brushed with a zesty marinade made from olive oil, garlic, lemon juice, smoked paprika, and a touch of cayenne for a kick, then cooked to perfection without the need to flip. Garnished with fresh parsley and paired with lemon wedges, this recipe is a true celebration of the grill, perfect for casual summer cookouts or elegant alfresco dinners. Whether you serve it with grilled veggies or a light coleslaw, this easy redfish recipe is a surefire way to impress your guests with its bold flavors and flawless presentation.
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Recipe Information
Ingredients
- 2 fillets redfish fillets (skin and scales on)
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Preheat your grill to medium-high heat (around 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
Rinse the redfish fillets under cold water and gently pat them dry with paper towels. Make sure the skin and scales are intact, as they will act as a natural barrier when grilling.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, cayenne pepper, kosher salt, and black pepper.
Brush the flesh side of each redfish fillet generously with the prepared marinade. Allow the fish to sit for 5–10 minutes to absorb the flavors.
Place the redfish fillets on the grill, flesh side up, with the scales directly on the grates. Close the lid and cook for about 15–20 minutes, or until the fish is opaque and flakes easily with a fork. Avoid flipping the fillets to maintain the integrity of the fish and its presentation.
Once cooked, carefully remove the fillets from the grill using a wide spatula. Plate them skin-side down for serving.
Sprinkle the grilled redfish with freshly chopped parsley for garnish, and serve with lemon wedges on the side for an added burst of freshness.
Enjoy your savory and smoky Redfish on the Halfshell with your favorite side dishes, such as grilled vegetables, coleslaw, or wild rice.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1065 mg | 23% | |
*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.
