Redfish on the Half Shell

Cooking on the half shell means grilling with the skin and scales on the fillet, which helps to lock in moisture as the fish cooks. Photo by Stefanie Keeler.

Serves 4

Ingredients

1 whole redfish, filleted with skin and scales on

Olive oil

Salt and pepper, to season

For herb compound butter

1 stick unsalted butter, softened

1/2 tablespoon finely chopped thyme

1/2 tablespoon finely chopped basil

1/2 tablespoon finely chopped rosemary

1/2 tablespoon finely chopped chive

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions

Preheat grill to medium. Brush each fillet with olive oil and season with salt and pepper.

Place fish scale side down on grill. Cook for 8-12 minutes depending on thickness of fillet. Remove from grill and place on platter. Top with slices of herb compound butter.

To make herb compound butter: Mix together butter and seasonings until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.