REDFISH GRILLED ON THE HALF SHELL

Prep time 
10 mins 

Cook time 
15–20 mins 

Total time 
25–30 mins 

Redfish grilled on the half shell (skin-on) keeps the meat juicy while soaking up smoky, buttery Cajun flavor. This is a staple from Texas to Louisiana for a reason. 

Recipe by: George Graham 
Serves: 2–4 

Ingredients 

• 1 redfish fillet on the half shell (1½–3 lbs) 
• 4 tablespoons unsalted butter, melted 
• 3 cloves garlic, minced 
• 1 tablespoon Cajun seasoning 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• 1 tablespoon lemon juice 
• 2 tablespoons chopped parsley 
• Lemon wedges, for serving 

Instructions 

1. Prep the fish 
   Rinse and pat dry. Leave scales and skin on (this is your “shell”). 
   Lay fillet skin-side down. 
2. Score the meat 
   Make shallow cuts across the thickest part so butter and seasoning soak in. 
3. Make the butter mix 
   Combine melted butter, garlic, Cajun seasoning, paprika, salt, pepper, and lemon juice. 
4. Season generously 
   Brush the mixture all over the fish, making sure it gets into the cuts. 
5. Grill (preferred method) 
   Preheat grill to medium-high (about 400°F). 
   Place fish directly on the grates, skin-side down. 
   Close lid and cook 15–20 minutes — no flipping. 
6. Check doneness 
   Fish is done when it flakes easily and turns opaque throughout. 
7. Finish & serve 
   Sprinkle with parsley and hit it with a squeeze of lemon. 
   Serve straight off the skin — just slide a spatula or spoon under the meat.