I was down on the cleaning dock the other day and since we are catching so many redfish 2 of our customers asked if we had a recipe for “Redfish on the half shell”. Six or seven years ago I published the best recipe I have ever had. It was done by Kayleigh Stansel, Captain Guy’s daughter. Here it is again for you to enjoy.



  • 4 – 18/20 inch skin-on redfish fillets, rib cage in
  • 1 – Cup Italian salad dressing
  • 1 – Red bell pepper, diced
  • 1 – Cup of diced onion
  • 1 – Stick butter melted
  • 1 – Pound peeled shrimp
  • 1 – Pound of crab meat
  • 2 – Tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 – Cup cream
  • 3 – Cups cracker crumbs
  • 1 – Table spoon white wind
  • 1 – Table spoon of Creole seasoning
  • 1 – Table spoon butter
  • Juice of one lemon


Cut the flesh of each fillet to the skin down the center line for most of its length. Do not cut all the way to the edge of the fillet. The intent is to make flaps that will form a pocket to hold the stuffing. Marinate the fillets in the Italian for 15 minutes. In a large sauce pan sauté’ onion, bell pepper and one stick of butter. Add shrimp and cook for 5 minutes. Fold in crab meat, Worcestershire sauce, salt and pepper. Pour in cream and gently stir to blend. Remove from heat. Gradually add cracker crumbs for desired consistency for stuffing. Make a loose ball of stuffing and place in pocket of fillets. In a small sauce pan heat wine, Creole season and remaining butter. Use wine sauce to baste fish while cooking. Grill until fish flakes away from the skin. Remove and drizzle lemon juice of fish and serve

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