Redfish on the Half Shell
This is a Louisiana Gulf Coast original. You cook the fish with the skin and scales still on, the scales char against the grates and act as a natural roasting vessel, protecting the flesh from the heat while it steams in its own juices. You don't flip it. You don't touch it. You dust the flesh with Gris-Gris, make a garlic butter, and let the grill do the rest. When it's done, you bring the whole fish to the table still on its scales and let everyone scoop straight from the shell. It is the simplest, most dramatic thing you can put on a table in New Orleans.
Serves 4 · Prep 10 min · Cook 15 min · Total 25 min
Ingredients
- 2 redfish fillets, skin-on and scales-on (about 1½ lb each), or substitute red snapper or black drum
- 3 Tbsp Gris-Gris, divided
- 4 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 lemon, thinly sliced
- 2 Tbsp olive oil
- Kosher salt, to taste
- Fresh flat-leaf parsley, to finish
- Hot sauce on the table
Directions
- 1
Prep the fish. Pat the fillets dry on the flesh side. Score the flesh lightly in a crosshatch pattern, this helps the seasoning penetrate and gives the fish character as it cooks.
- 2
Season. Drizzle olive oil over the flesh side. Dust generously with 2 Tbsp Gris-Gris, pressing it into the score marks. Season with salt.
- 3
Make the garlic butter. Melt butter in a small saucepan over low heat. Add garlic and remaining 1 Tbsp Gris-Gris. Cook 2 minutes until fragrant. Pull off heat and set aside.
- 4
Grill. Preheat grill to medium-high (400°F). Place fillets scale-side down directly on the grates. Close the lid. Cook 12–15 minutes without flipping, the fish cooks entirely from the bottom up through the scales. It's done when the flesh is fully opaque and flakes easily when pressed.
- 5
Oven method. If no grill: place scale-side down on a rimmed baking sheet. Roast at 425°F for 12–15 minutes. Same result.
- 6
Finish. In the last 2 minutes of cooking, spoon the garlic butter over the flesh and lay lemon slices on top. Let them char slightly at the edges.
- 7
Serve in the shell. Bring the fish to the table still on its scales. Let people scoop the flesh directly from the natural pan. Scatter parsley over the top. Hot sauce on the table.
Greer's Kitchen Notes
- The scales are NOT removed before cooking, this is the whole point. The scales protect the fish from direct heat and act as a natural roasting vessel, keeping the flesh impossibly moist. Ask your fishmonger for skin-on, scales-on fillets.
- Redfish (red drum) is the traditional Gulf fish for this preparation. Black drum and red snapper are excellent substitutes. Whatever you use, make sure the scales are on.
- No flipping. Ever. The fish cooks entirely from the bottom up through the heat conducted by the scales. If you flip it, the flesh falls apart and the whole point is lost.
- Gris-Gris carries filé, cook the garlic butter over low heat only. High heat can cause the filé to clump.
Made with Gris-Gris, for the fish that cooks in its own shell and the Gulf that made it.