Redfish On The Half Shell Recipe 45

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

Steps:

• 1. Build a medium-hot charcoal fire or heat a gas grill to medium. 2. Put butter, shallots, cilantro, thyme, chili powder, and paprika into a bowl. Using a hand mixer, whip mixture until fluffy. Brush scales of fish with oil. Flip filets; season flesh with salt and pepper and smear each with 1 tbsp. butter mixture. Top each filet with 3 lemon rounds. 3. Place fish, scale side down, on grill and cover. Cook, basting occasionally with remaining butter mixture, until scales are blackened and fish is cooked through, 12-15 minutes.

Steps:

• Slice whole redfish in half, length-wise.
• Do not scale.
• Lightly salt fish and coat with lime juice.
• Melt butter.
• Add the Worcestershire sauce, and Old Bay Seasoning.
• Baste fish well with butter mixture.
• Let marinate for 30 minutes before cooking.
• Place fish on BBQ grill, scales down and cook.
• Continue to baste until done.

Steps:

• Start with a fresh caught redfish.
• Fillet the fish leaving the skin and scales on.
• Lay the fillet skin side down.
• Sprinkle on the flesh, onion power, fresh garlic, salt and pepper.
• Rub these in with your fingers.
• Place fish in the fridge for 1 to 2 hours.
• Just before taking the fish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper.
• Get the grill hot.
• Oil the skin side of the fish.
• Place fish on grill skin side down.
• Baste the flesh with the mixture in the saucepan every 10 minutes.
• The fish should take from 30 to 45 minutes to cook on low to med heat.
• The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist.
• When its time to remove the fish from the grill most of the scales will stay on the grill.