Redfish on the Half Shell
(from Coker Family’s recipe box)
A recipe from the old timer Texas Gulf Coast fishermen.
You can use Redfish (Red Drum), or other similar textured fish such as Black Drum or Red Snapper.
Source: Linda Coker
Categories: Fish & Seafood
Ingredients
- 1 large Redfish filet, leave skin on and you can even leave the scales on
- 1/2 stick margarine
- 1/2 teaspoon Tony's Cajun/Creole seasoning
- 1 to 2 teaspoons lemon juice
- 3 tablespoons chopped fresh parsley
- Just a little extra salt or garlic salt
Directions
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Wash your fish filet. Cut out the dark meat or blood line as much as you can, leaving the skin in tact.
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Make a “little pan with little sides” out of foil and place this homemade pan on top of one of those grill pans that have holes in them for grilling fish or vegetables on the grill.
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Place your fish, skin side down, on the foil pan. Season with the Tony’s and salt or garlic salt.
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Put margarine, lemon juice and parsley in microwave until the butter has melted. Drizzle over the fish.
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Place on your grill and cook until the fish is pearly white and flakes.
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You can easily serve this by using a spatula or pancake flipper and sliding it between the skin and fish, easily removing the fish from the skin.
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Serve with some Tartar Sauce recipe also in this book.