Grilled Fish on the 'Half Shell'
User Reviews
4.6
16 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
168 kcal
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Course
Main Course
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Cuisine
Cajun
Grilled Fish on the 'Half Shell'
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This recipe is designed for large fish, originally the redfish of the Gulf States. Any fish with heavy scales will work, however. In this case I am using a large yelloweye rockfish, but you could also use a California sheepshead, pargo, largemouth or smallmouth bass, grouper, snapper, a big black seabass... you get the point. The one vital thing you need is a piece of fish with the skin and scales left on. If you don't have that, you cannot make this recipe. The scales protect the fish from the high, direct heat of the grill. All you do is slap that puppy on the grill and watch the magic happen. It's super, super easy.
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Ingredients
- 1/4 cup kosher salt
- 4 cups water
- 2 cups ice crushed
- 2 fish fillets with the skin and scales still on, to 3 pounds, large
- 3 tablespoons vegetable oil
- 2 Cajun seasoning
- 3 tablespoons butter unsalted
CAJUN SEASONING
- 1 teaspoon black pepper
- 1/2 cayenne pepper to 1 teaspoon
- 1 teaspoon celery seed
- 2 tablespoon paprika sweet
- 1 tablespoon garlic powder
- 1 tablespoon thyme dried
- 1 tablespoon oregano dried
Instructions
- Mix the salt and water until the salt dissolves, then add the ice. Brine the fish for 1 hour. Remove, pat dry with paper towels and put on a rack in a cool, breezy place for 30 minutes. While you are doing this, get your grill nice and hot.
- When you grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning. Lay the fish on the grill with the fat side of the fillet over the hottest part of the fire, and the tail sections out toward the edge where the fire is a bit cooler. Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done in an uncovered grill if it's a) not too windy, and b) the fillet is less than 2 inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavy-duty foil.
- When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Move it to a platter and dot the top of it with the butter. Serve when the butter melts alongside rice, potato salad, maque choux, etc.
Notes
- Serve the fish with grilled vegetables, rice, potato salad or something simple. This is, to me, beer food. Wine? Maybe an off-dry Riesling, an oaky Chardonnay, a decent rose. But nothing too fancy.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Cholesterol
23mg
(8%)
Sodium
2mg
(0%)
Potassium
11mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
509IU
(10%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 23mg | 8% |
| Sodium | 2mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 509IU | 10% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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