Redfish on the Half Shell


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • redfish fillets, with skin and scales still intact
  • Salt and freshly ground pepper
  • 1/4 cup minced flat-leaf parsley
  • 3 garlic cloves, minced
  • Old Bay to taste
  • small pat of butter for each fillet melted
  • Lemon wedges, for serving


Preheat the oven or grill (grill is preferred and the smoke gives a great taste to the fish) to 475°. 

Lightly oil a large rimmed baking sheet. Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with Old Bay seasoning. 

Roast or grill (cover the grill after putting the fillets on it) the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.  Depending on size the cook time will vary.

Step 2    

Meanwhile, in a small bowl, mix the parsley and garlic and melted butter. Transfer the fish to a platter, drizzle with the parsley-garlic butter and serve with lemon wedges.  

The fillet will peel off of the fish having been protected by the skin and scales.