Redfish on the half shell recipe?

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Simple is best. I normally melt some butter with garlic and make a basting sauce. Brush some on the flesh side. Ensure your grill grates are oiled up and I put the flesh side down for a few minutes to get some color on that side. Then flip to skin side down and baste occasionally until done

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I follow this as well for the most part. I baste with a seasoned butter. Sometimes, just butter and Cavender's. I also put it flesh side down after the first baste to get some color and a little sear. A bit of lemon juice after cooking brightens it up.

You've gotten some good advice so far, but if you catch a few sheepshead or small drum, don't overlook them and cook the same way.

The sheepshead and black drum are a little harder to filet due to their bone structure, but the meat is delicious.

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sheepshead

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My favorite inshore fish to eat and a lot of fun to catch. Once you learn how to clean them they are pretty easy. Just have to cut around the barrel ribcages they have.

I like to pat dry and apply dry seasoning an hour in advance. This last time since I was traveling, I used the bottled Drago’s butter sauce painted on and squeezed a fresh lemon over at the end. Fantastic.

Do NOT overcook!

Coach’s BBQ Redfish

6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning

First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.

Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.

Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.

Let it sit until fire is ready.

Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.


Smoke Grub Bub Sauce

2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce

Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.

By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.

With the scale side down, baste with Smoke Grub Bub Sauce.

Continue basting 3 to 4 times, while cooking.

When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.

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The sheepshead and black drum are a little harder to filet due to their bone structure, but the meat is delicious.

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On a larger Redfish [25"+] I will make cross cuts about every 1.25 inches. This exposed the meat to apply the seasoning and helps to cook the fish with out over cooking the edges. Lemon juice is a must when seasoning. A butter, lemon juice, Tony's, garlic powder and salt sauce is good to dip or add to the fish while eating.

I picked up a different half shell recipe from a guide in Venice recently.

Pat the flesh side of the filet dry with a paper towel.
Spread a thin layer of mayonnaise on the filet.
Season with your favorite Creole seasoning.
Dust well with parmigiana cheese.
Grill as normal until done.
It’s excellent.

For a twist, add some panko bread crumbs to the parmigiana layer.

Olive Oil and Paul Prudhomme's Blackened Redfish seasoning. Grill skin side down until done! Easy and delicious!!!

Or cook in a pan with oil and then baste with butter towards the end.