Redfish on the Half Shell

As winter wanes and fresh southeast winds pump warming currents into our coastal bays, schools of bronzed back redfish follow the warming tides up and into the shallows.

This is where they become easy targets for the coastal angler. Redfish are sought by anglers not only for their explosive strikes and determined fight, but also for their unique flavor as well.

Here is a time-honored recipe with a spicy kick!

Texas Gourmet’s Lemon Rosemary Habanero Grilling Sauce

Fresh lemon, rosemary, olive oil and roasted peppers combine to create this zesty grilling sauce and marinade. You won’t be able to get enough.

It’s great on grilled or baked salmon, shrimp, redfish on the half shell, or grilled vegetables. It also makes a great vinaigrette for pasta salad.

Preparation and Grilling

Starting with a fresh redfish, remove the filets leaving the skin and scales intact. Rinse thoroughly under cold running water. Place the filet on a plate, pat it dry with a paper towel, then brush the meat of the filet with the Lemon Rosemary Habanero Grilling sauce.

Now you can place the filet onto a preheated and seasoned grill at about 375 degrees, meat side down. Cook for approx. 1 minute to create grill marks. Then carefully remove the filet from the fire, and place the filet skin side down in a foil boat large enough to hold a filet with 1 inch of space around it turning the edges up slightly to avoid leaking. Then place quartered roma tomatoes, sliced green onions, zucchini and mushrooms (or your favorite grilling vegetables cut into bite size pieces).

Finely dice 2 to 3 garlic cloves and spread over the filets, then brush the fish and vegetables with the Texas Gourmet’s Lemon Rosemary Habanero grilling sauce.

Place on a hot grill at 400 degrees with indirect heat and close the cover. You may substitute a lemon butter mixture if grilling sauce is not available. (I highly recommend a mesquite charcoal fire for flavor and heat, but a gas grill will work as well).

Cook for 7 to 8 minutes at about 400 degrees, removing the cover only once to baste again with the grilling sauce. When the fish is done, carefully transfer fish and vegetables in the foil boat to a platter and drape another piece of foil loosely over the top for 7 to 8 minutes. This allows the fish to “rest” for absorption of juices.

Remove the foil top and serve with the grilled vegetables and your favorite rice dish. Enjoy!

For additional recipes and locations for the Texas Gourmet products go to www.thetexasgourmet.com.


See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com


Return to CONTENTS Page

Roy Neves:
Related Post