Recipe of The Month: Redfish on the Halfshell

This recipe comes from one of my angler guests, William Blalock. His dad showed me pictures of the end product and it looked so good I had to track William down and get his recipe! 

2 large or 4 small red fish fillets on the half shell (skin left on one side)

Marinade:

1/4 cup- Worcestershire sauce

1/4 cup- extra virgin olive oil

1/4-1/2 -teaspoon- cayenne pepper (to your likeness 🔥)

1/4 tsp - dried thyme

1 Tbsp - paprika

Sea salt and fresh ground black pepper to taste

1 - sweet onion

1 - lemon

2 - whole garlic cloves

1 - bunch - parsley (approx. 1 TBS)

1/2- stick (unsalted/diced)- butter

- Lay red fish fillets in a bowl/ dish flesh side up.

- Pour marinade ingredients over the fillets, rub in

well, and set aside.

- Thin slice the onion, garlic, and half of a lemon.

- Squeeze the reserved half a lemon over the fish.

- Lay the thin sliced onion and garlic over the fish

and allow the fillets to marinade for 30 minutes.

- Preheat your grill to medium heat, and place the

fillets on the grill flesh side down, reserving the

sliced onions and garlic. (We sear ours on the

blackstone, then transfer to the Green egg).

- After the flesh side has nice color and grill

marks, turn the fillets flesh side up, and add the

reserved onion and garlic slices from earlier.

- Once fish has been cooking for a total of about 20 minutes, place a cast iron
sauce pan on the grill.

- Add in butter. Once it is half way melted, remove the pan from the grill and add parsley. Stir.

- Season sauce with sea salt to taste and a squeeze of lemon.

- Remove the red fish from the grill and pour sauce over the top.  Garnish the top of the fillets with thin sliced lemon, and enjoy!

* this is adapted from The BBQ