Redfish "on the Half Shell" with Creamy Grits

Redfish on the Half Shell with Creamy Grits
Redfish "on the Half Shell" with Creamy GritsChristina Holmes

Chef Justin Devillier of La Petite Grocery learned this popular Louisiana fish camp technique—cooking "on the half shell"—after moving to New Orleans from California. Grilling fish skin-side-down with its scales still attached protects the tender meat from ripping and insulates it slightly from the heat, resulting in perfectly tender flesh.

Featured in: The Hunter's Table