Course
Main
Duration
1 hour
Serves
4
There are endless variations on the classic Gulf Coast technique of half-shelling, or cooking fish in the handy vessel of its own skin and scales. This butter- and onion-rich preparation shines because the onions insulate the fillet while taking on the smoke from the grill. The smokiness enhances the intrinsic meatiness of black or red drum fillets without overpowering them, and is a welcome change from the standard citrus and butter versions (that are also very good).
Ingredients
- 2 one-pound redfish or black drum fillets, skin and scales left on
- Salt and pepper
- 2 large onions, sliced thinly
- 12 oz. butter
- 2 bay leaves
Also works with
Special equipment
Preparation
- Cut a few slashes in the redfish fillets, then season with salt and pepper and set aside in the refrigerator. In a medium pot, melt the butter over medium heat. Add the onions, bay, and a pinch of salt. Cook the onions, stirring occasionally, until browned and very soft, about 30 minutes. Remove the bay leaves. Chill the onion and butter mixture until it is spreadable, about 30 more minutes in the refrigerator.
- Start a hot charcoal or wood fire, or preheat a gas grill to high. Divide the onion butter between the two fillets and spread it evenly over the fillet sides. Place the fillets skin and scale side down over the hot fire. Cook until the fillets are very tender a their thickest parts, about 10-15 minutes, closing the lid of the grill for the last 5 minutes (or tent the fish fillets with a big metal bowl or pan) to help cook the top. Serve with wedges of lemon, lime, or orange.
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Redfish on the Half Shell with Onion Butter
Course
Main
Duration
1 hour
Serves
4
There are endless variations on the classic Gulf Coast technique of half-shelling, or cooking fish in the handy vessel of its own skin and scales. This butter- and onion-rich preparation shines because the onions insulate the fillet while taking on the smoke from the grill. The smokiness enhances the intrinsic meatiness of black or red drum fillets without overpowering them, and is a welcome change from the standard citrus and butter versions (that are also very good).
Ingredients
- 2 one-pound redfish or black drum fillets, skin and scales left on
- Salt and pepper
- 2 large onions, sliced thinly
- 12 oz. butter
- 2 bay leaves
Also works with
Special equipment
Preparation
- Cut a few slashes in the redfish fillets, then season with salt and pepper and set aside in the refrigerator. In a medium pot, melt the butter over medium heat. Add the onions, bay, and a pinch of salt. Cook the onions, stirring occasionally, until browned and very soft, about 30 minutes. Remove the bay leaves. Chill the onion and butter mixture until it is spreadable, about 30 more minutes in the refrigerator.
- Start a hot charcoal or wood fire, or preheat a gas grill to high. Divide the onion butter between the two fillets and spread it evenly over the fillet sides. Place the fillets skin and scale side down over the hot fire. Cook until the fillets are very tender a their thickest parts, about 10-15 minutes, closing the lid of the grill for the last 5 minutes (or tent the fish fillets with a big metal bowl or pan) to help cook the top. Serve with wedges of lemon, lime, or orange.