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.
Grilled Redfish on the Half Shell
Cuisine: American10
minutes10
minutesWith this amazing redfish on the half shell recipe from Bancroft, you can tip the scales at your next backyard event and give everyone a taste to talk about. This delicious recipe is going to be your new go-to meal for major events—it’s easy, tasty, and not an overbearing flavor.
Crab Boil Butter Ingredients
3 tbsp 3 minced garlic
1 tbsp 1 tomato paste
4 sticks 4 unsalted butter
½ cup ½ heavy cream
2 2 halved lemons
¼ cup ¼ Worcestershire
1 tsp 1 paprika
1 tsp 1 liquid crab boil (more if you like it spicier)
1 head 1 chopped curly parsley (save some for final garnish)
- REDFISH
4 4 whole fillets pin bones out SCALES ON!
Tony Chachere’s Creole Spice
CRAB BUTTER Directions
- Melt one stick butter in small sauce pot on medium heat. Add garlic and sweat gently and then add tomato paste. Simmer tomato paste for 1 minute. Add cream and simmer 2 minutes.
- Add squeezed lemons to the pot. Yes, the whole lemon. Simmer for two minutes then add worcestershire and crab boil. Simmer one minute and then slowly incorporate the remaining three sticks of butter until melted.
- Remove sauce from heat and add the parsley. Reserve for basting.
- REDFISH DIRECTIONS
- Fire up a charcoal grill good and hot. Season the redfish generously with Tony’s, but not packed on. Place redfish scales down directly over coals and shut lid almost all the way but leave cracked. I usually wedge a spatula or tongs to leave a one inch space for air to enter.
- About ¾ cooked the redfish meat will begin to show tiny cracks and begin collecting pockets of juices. At this point it is time to baste with the crab boil butter. With the lid open, baste each fillet with crab butter. As the sauce melts, the butter will fall off the sides and kick up some good flames. This is good. Too much and you will know the difference. If it fires up to much, close the lid and shut the vents and choke the air to kill fire. If its just right, shut the lid all the way and let the burning butter smoke around the fish.
- You should have the most amazing aroma of burning butter fats! 2-3 more minutes with lid closed should finish the cooking process. Open lid, baste a little more, then immediately remove fillets to large butcher block. Cut each fillet in half straight through the scales. Serve each portion with another good basting of crab butter and garnish with parsley.
