Redfish, Trout, Flounder & Crab · Wild game recipe
Redfish on the Half Shell
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Fillets grilled skin and scales down so the scales act like a pan. The meat steams in its own juice and lemon butter. It's the dish the Texas coast is known for.
Ingredients
- 2 redfish fillets with skin and scales left on (slot reds, 2–3 lb fish)
- 6 tbsp butter, melted
- Juice of 1 lemon, plus wedges to serve
- 3 garlic cloves, grated
- 2 tsp Coastal Blackening Seasoning
- 1 tsp paprika
- 2 tbsp chopped parsley
Steps
- When you clean the fish, fillet it but leave the skin and scales on. Pull out any pin bones.
- Mix the butter, lemon, garlic, seasoning and paprika.
- Heat a grill to medium-high. Lay the fillets scale side down and brush heavily with the butter.
- Close the lid and cook without flipping, 12–20 minutes depending on thickness, basting twice, until the thickest part flakes and reaches 145°F.
- Slide a spatula between the meat and skin to lift the fish off, leaving the scales and skin behind. Top with parsley and the rest of the butter.
Camp tip: Check the TPWD Outdoor Annual for the current red drum slot and bag limits before you keep fish.
Food safety: Fish is done at 145°F, when the meat is opaque and flakes with a fork. Ice fish right away after catching and keep them cold until cooking.
Gear that helps
Fillet knife
Instant-read thermometer
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