Grilled Redfish on the Half Shell

Grilled Redfish on the Half Shell is a technique born on the Gulf Coast of Louisiana and Texas, where red drum (redfish) is grilled skin-and-scale-side down on the grill, never flipped. The scales act as a natural cooking vessel, protecting the flesh and basting it in its own juices.

Serves: 4

Ingredients

• 2 large redfish (red drum) fillets, about 700g (1.5 lb) each, skin and scales on (unscaled)
• 120g (½ cup) unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp Creole seasoning (or blend of paprika, cayenne, onion powder, thyme, oregano)
• 2 tbsp (30ml) fresh lemon juice
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tsp Worcestershire sauce
• Lemon wedges and hot sauce to serve

Instructions

1. Preheat a charcoal or gas grill to high (230°C / 450°F).
2. Mix softened butter with garlic, Creole seasoning, lemon juice, parsley, and Worcestershire sauce.
3. Score the flesh side of the fillets in a crosshatch pattern, cutting about 1 cm (½ inch) deep. Rub the seasoned butter generously into the cuts and all over the flesh.
4. Place the fillets scale-side down on the hot grill. Close the lid. Cook without flipping for 15-20 minutes until the flesh is opaque all the way through and the edges are charred.
5. Slide a spatula under the flesh to serve — the scales remain on the grill.
6. Serve immediately with lemon wedges, hot sauce, and grilled bread.

Cook's Notes: The unscaled skin is not eaten — it serves as a natural foil. Ask your fishmonger specifically for an unscaled redfish fillet. Drum over 5 kg can be too strong; look for slot-sized fish (40-60 cm).