-
Prep Time10 minutes
-
Cook Time8 minutes
-
Serving1
-
View
This dish is on my regular rotation because it is soooo good and so easy. All you really need is a fresh piece of fish, properly filleted with the skin on. Redfish or red snapper would be perfect. You can grill the fish directly on the grill grates but I like to heat up a black skillet and lay the fish on it skin side down first, then flip it to finish cooking. This is one recipe where my gas grill really comes in handy. It’s easy clean up, too. A napping of Beurre Blanc sauce and sugar snap peas on the side really put the dish over the top.
So, when I was googling other people’s recipes for fish on the “half shell,” I came across a blog created by Capt. Wendy Wilson Billiot, aka The Bayou Woman. She is a US Coast Guard licensed Captain, Wetlands Educator, Award Winning Author, self-proclaimed proud mother and grandmother…living and working in Terrebonne Parish, Louisiana. She clearly knows a lot about fishing and cooking, keeps raccoons as pets, and has written several children’s books including one entitled, “Regret the Egret.” Now, if this woman doesn’t know how to grill a piece of fish, NO ONE DOES. So, I am copying her recipe from her web site which is BayouWoman.com. It’s a little different from mine and I’m thinking she was cooking a bigger piece of fish than I was, but it’s worth noting how she handled this preparation. I’ll bet her fish on the half shell is amazing.
The Bayou Woman’s Recipe:
- Fish
- Italian dressing
- Cajun seasoning
- lemon juice
- sea salt
- black pepper
-
Fillet the red fish on one side only, leaving the skin and scales intact. This serves as the “half shell” for the grill.
-
While your grill is heating up (or even better overnight) coat the white flesh with Italian dressing.
-
Sprinkle with Cajun seasonings and let it sit.
-
Once the grill is hot, put the fillets on the grill, scale side down, and close the grill.
-
The fish will cook completely in about 15-30 minutes depending on heat of fire and thickness of fillets.
-
About halfway through cooking, sprinkle with lemon juice and add a sprinkling of fresh-ground sea salt and fresh-cracked black pepper all over the top.
-
The fillets are done when the meat flakes with a fork and comes clean off the “shell” or skin.
Ingredients
Fish on the Half Shell
Directions
Heat a black skillet until it is screaming hot. I did this on my gas grill with the lid down.
Step 1
Melt butter and stir in the garlic powder.
Step 2
When the butter is cool, dip the fish in the butter. Lay the fish on a platter.
Step 3
Liberally sprinkle the seasoning over the fish.
Step 4
Lay the fish skin side down on the hot skillet and cook four minutes. Turn and cook four more minutes. You need a good fish spatula for this.
Step 5
Serve with a Beurre Blanc if desired, with wedges of lemon, and sugar snap peas on the side.
Leave a Review