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. See the recipe for Redfish on the Half Shell ». Landon Nordeman
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.
Yield: serves 4
Ingredients
- 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
Instructions
- Build a medium-hot charcoal fire or heat a gas grill to medium.
- 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.
- 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.
