Redfish on the half shell

"On the half shell" means the fillet is cooked with the skin and scales left on and never flipped. The scales char and shield the meat from the direct heat, so the flesh steams tender on top of them.

Baste it with citrus-garlic butter, then lift the meat off the scales with a wide spatula, or let everyone scoop it straight from the platter.

About 30 min. Serves 4.

Ingredients

• 2 whole-side red drum or black drum fillets, skin on and scales left on (about 1 to 1½ lb each)
• 4 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 2 cloves garlic, grated or finely minced
• 1 tbsp fresh lime juice and 1 tbsp fresh lemon juice
• 1½ tsp Texas barbecue rub or Cajun seasoning
• ½ tsp kosher salt
• 2 tbsp chopped fresh cilantro or parsley, plus grilled lime halves to serve

Method

1. Heat a gas or charcoal grill to medium-high, 400°F to 425°F, and brush the grates lightly with oil.
2. Whisk the melted butter, olive oil, garlic, lime juice and lemon juice together in a small bowl.
3. Set the fillets scale side down on a sheet pan. Season the flesh with the salt and the barbecue or Cajun seasoning, then brush generously with half of the citrus-garlic butter.
4. Move the fillets to the grates, scale side down. Close the lid and grill without flipping for 12 to 15 minutes, basting once halfway with the rest of the butter, until the scales are charred and crisp and the flesh is opaque and tender.
5. Slide a wide spatula between the meat and the scales, or lift the whole fillet to a platter and let everyone scoop the meat off the scales. Top with cilantro and serve with grilled limes.

Notes

• Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
• Leave the scales on, and do not eat them. They are there to protect the meat.
• Keep the lid closed. The heat has to cook the fish through the scales from below and above.
• Red and black drum have size and bag limits and need the right tags. Check TPWD’s current rules before you keep fish.
• TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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