Redfish on the Halfshell

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Start with a fresh caught redfish.
  • Fillet the fish leaving the skin and scales on.
  • Lay the fillet skin side down.
  • Sprinkle on the flesh, onion power, fresh garlic, salt and pepper.
  • Rub these in with your fingers.
  • Place fish in the fridge for 1 to 2 hours.
  • 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.
  • Get the grill hot.
  • Oil the skin side of the fish.
  • Place fish on grill skin side down.
  • Baste the flesh with the mixture in the saucepan every 10 minutes.
  • The fish should take from 30 to 45 minutes to cook on low to med heat.
  • The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist.
  • When its time to remove the fish from the grill most of the scales will stay on the grill.
Advertisement