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Redfish on the Half Shell


The "half shell" in this classic Texas dish is actually the scales-on skin of the fileted fish. Ask your fishmonger to leave the scales on.

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Rate this recipe 4.1/5 (11 Votes)


  • 6 tbsp. unsalted butter, softened
  • 1 tbsp. finely chopped shallots
  • 1 tbsp. finely chopped cilantro
  • 1 tsp. finely chopped thyme
  • 1 ⁄2 tsp. chili powder
  • 1 ⁄2 tsp. paprika
  • 4 10–12-oz. boneless redfish, snapper,
  • or sea bass filets, scales left on
  • 1 tbsp. canola oil
  • Kosher salt and freshly ground black pepper,
  • to taste
  • 12 thin lemon rounds


Servings 4


Step 1

1. Build a medium-hot charcoal fire or heat a gas grill to medium.

2. Put butter, shallots, cilantro, thyme, chili powder, and paprika into a bowl. Using a hand mixer, whip mixture until fluffy. Brush scales of fish with oil. Flip filets; season flesh with salt and pepper and smear each with 1 tbsp. butter mixture. Top each filet with 3 lemon rounds.

3. Place fish, scale side down, on grill and cover. Cook, basting occasionally with remaining butter mixture, until scales are blackened and fish is cooked through, 12–15 minutes.

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