Redfish on the Halfshell

Elevate your outdoor cooking game with this sensational "Redfish on the Halfshell" recipe, a Gulf Coast classic that highlights the natural flavors of redfish with minimal effort and maximum flavor. Perfectly grilled with the scales left intact to act as a natural barrier, this technique ensures tender, flaky fish with a smoky charred finish. The fillets are brushed with a zesty marinade made from olive oil, garlic, lemon juice, smoked paprika, and a touch of cayenne for a kick, then cooked to perfection without the need to flip. Garnished with fresh parsley and paired with lemon wedges, this recipe is a true celebration of the grill, perfect for casual summer cookouts or elegant alfresco dinners. Whether you serve it with grilled veggies or a light coleslaw, this easy redfish recipe is a surefire way to impress your guests with its bold flavors and flawless presentation.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 fillets redfish fillets (skin and scales on)
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped for garnish)
• 4 wedges lemon wedges (for serving)

Directions

Step 1

Preheat your grill to medium-high heat (around 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.

Step 2

Rinse the redfish fillets under cold water and gently pat them dry with paper towels. Make sure the skin and scales are intact, as they will act as a natural barrier when grilling.

Step 3

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, cayenne pepper, kosher salt, and black pepper.

Step 4

Brush the flesh side of each redfish fillet generously with the prepared marinade. Allow the fish to sit for 5–10 minutes to absorb the flavors.

Step 5

Place the redfish fillets on the grill, flesh side up, with the scales directly on the grates. Close the lid and cook for about 15–20 minutes, or until the fish is opaque and flakes easily with a fork. Avoid flipping the fillets to maintain the integrity of the fish and its presentation.

Step 6

Once cooked, carefully remove the fillets from the grill using a wide spatula. Plate them skin-side down for serving.

Step 7

Sprinkle the grilled redfish with freshly chopped parsley for garnish, and serve with lemon wedges on the side for an added burst of freshness.

Step 8

Enjoy your savory and smoky Redfish on the Halfshell with your favorite side dishes, such as grilled vegetables, coleslaw, or wild rice.

Nutrition Facts

Serving size	374.1 grams (374.1g)

Amount per serving	% Daily Value*
Calories	656

Total Fat 43.70g	56%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 2.70g
Cholesterol 150mg	50%
Sodium 777mg	34%
Total Carbohydrate 6.60g	2%
Dietary Fiber 1.70g	6%
Total Sugars 1.20g
Protein 61.20g	122%

Vitamin D 600IU	3000%
Calcium 90mg	7%
Iron 3mg	16%
Potassium 1065mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 36.8%

Carbs: 4.0%