Texas Gulf Coast Fishing

Redfish on the Half Shell

Start out by filleting the Redfish off of the backbone leaving the rib bones attached, leave the skin and scales on the other side.

Ingredients:

• 2 Redfish fillets
• Olive oil – minimal amount brushed on each filet
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground pepper
• 1 Lemon - halved

Brush the Redfish fillets with olive oil. Sprinkle with the crushed red pepper and season with salt and pepper.

Fire up the BBQ pit and put the redfish meat side down for approximately 1 minute, flip the half shell over so the scales are toward the fire. When the fillet starts to curl up and form the fillet into a bowl, squeeze some lemon juice onto each fillet.

Cook until scales are blackened and the redfish meat flakes with a fork. About 15 minutes or so.