Redfish on the Halfshell

READY IN: 1hr 5mins
Top Review by WhoDat

UNBELIEVABLE!!! I had a 45lb Bull Red, and this worked out great!! I couldn't find jerk seasoning, but I used the liquid marinade and used a cup and double the recipe. WOW!! THANKS!!!

Ingredients Nutrition


  1. Start with a fresh caught redfish.
  2. Fillet the fish leaving the skin and scales on.
  3. Lay the fillet skin side down.
  4. Sprinkle on the flesh, onion power, fresh garlic, salt and pepper.
  5. Rub these in with your fingers.
  6. Place fish in the fridge for 1 to 2 hours.
  7. Just before taking the fish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper.
  8. Get the grill hot.
  9. Oil the skin side of the fish.
  10. Place fish on grill skin side down.
  11. Baste the flesh with the mixture in the saucepan every 10 minutes.
  12. The fish should take from 30 to 45 minutes to cook on low to med heat.
  13. The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist.
  14. When its time to remove the fish from the grill most of the scales will stay on the grill.

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