Redfish On The Half Shell
If you love the flavor of grilled fish and are worried about your fish falling apart, your troubles are over.
If you love the flavor of grilled fish and are worried about your fish falling apart, your troubles are over.
Redfish, cut into fillets with the scales and skin left on.
Place the redfish onto a foil pan. I used the grill pans you can
buy at the grocery so I can toss them in the trash when finished.
Place the redfish on the foil pan scale side down. Place several pats
of butter along the length of the fillet. Sprinkle the top with Tony Chachere’s
Creole seasonings.
Place the pans on a hot grill and cook for about 8 to 10 minutes.
Serve just like you cooked it, with the shell on. The meat pulls
right out and tastes out of this world awesome!
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