The redfish is one of Florida’s favorite sport fish and an incredibly abundant one at that. It might sound like an exotic fish to the uninitiated, but the taste is mild and slightly sweet, making it the perfect fish for a bold and buttery recipe. If you’re looking to learn how to cook with this fish, or you’re an old pro interested in new styles, this grilled redfish on the half shell recipe from Chef David Bancroft is what you’re looking for.
David Bancroft is a James Beard award nominee and a restauranteur and owner of Bow & Arrow and Acre restaurants, both being wildly popular. He’s particularly adept at cooking with wild fish and game and this redfish is no different. If you’re looking for a recipe that’s sure to delight you and the whole family, this is it!
A Little About the Redfish
The redfish is an incredible fish! They’re what’s known as “estuarian fish” which means they spawn in inlets and lagoon estuaries. They’re incredibly proficient spawners and typically produce tens of millions of eggs a season. It’s one of the fastest growing fish and tend to grow to around thirty inches, though they can grow up to sixty-one.
Fun fact: they’re also called “red drum” because of the special muscles that rub against their air bladders and create a sort of drumming sound. The “drum” fish also covers the speckled trout. The difference, though, is that redfish are stronger, bigger, and tend to be longer than their trout cousins.