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Redfish On The Half Shell

Gulfcoastguy
Gulfcoastguy Posts: 7,332
in EggHead Forum
This is a recipe in a new cook book by Kix Brooks of Brooks and Dunn country band.

Redfish on the Half Shell

Freshly caught Redfish(Red Drum for the non coastal people, not Red Snapper)
Mayonnaise
salt
Pepper
Lemon Wedges

Heat the grill to medium
Cut the fish in half, leaving the skin and scales on the outside. 
Clean the flesh side and spread mayo on it then sprinkle well with salt and pepper.
Put the fish on the grill flesh side down for a few minutes then flip it onto the skin side down.
After about 6 minutes on that side the skin should be getting crispy. Take it off the grill and let it rest for several minutes.
The fish should slide right out of the skin at this point. Squeeze some lemon wedges over it and enjoy.

My boss actually told me about cooking a redfish on his Green Egg that way several years ago so I imagine SGH has a better way of doing it. 


I don't have no fish so I ain't got no pics(not about to take a picture off of the recipe page and electronically copy it.. 
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Comments

  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Redfish on the half shell is my favorite taco meat. 

    Havent ever done done it with mayo but that sounds killer. Add it to the list. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • nolaegghead
    nolaegghead Posts: 42,109
    Nice.  I blackened two 1 pound red fish filets on my griddle last night.  They were *sort* of on the half shell.  Scaled, but skin on.  The skin is delicious.
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    nolaegghead said:
    Nice.  I blackened two 1 pound red fish filets on my griddle last night.  They were *sort* of on the half shell.  Scaled, but skin on.  The skin is delicious.
    Now I'm hungry again.
    Sandy Springs & Dawsonville Ga
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  • MuttaJ
    MuttaJ Posts: 9
    I do the same thing with a butter and minced garlic/jalapeno spread. killer. been doing it for years, though I dont put the flesh side down at all--only the scale side. The butter melts and just bathes the meat, whilst staying within due to the scales being present. 
    Large BGE
    Memphis transplant by way of New Orleans. Who Dat.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,332
    Well a lot of grills don't have that hot ceramic dome to do the top right.
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