Grilled Redfish On The Half Shell Recipe- By BBQGuys.com

Chef Tony prepares a south Louisiana favorite, in honor of the Gulf Coast, oil spill crisis. Beginning with only the freshest ingredients; you can't get fish much fresher than having a friend catch it for you. Chef starts with 2 red fish fillets and marinates them in: 1/4 cup- Worcestershire sauce 1/4 cup- extra virgin olive oil 1/4-1/2 teaspoon- cayenne pepper 1/4 teaspoon- dried thyme 1 Tablespoon- paprika Sea salt and fresh ground black pepper to taste 1 (small-medium)- yellow onion 1 (fresh)- lemon 2 (whole peeled)- garlic cloves 1 bunch (fresh)- parsley 1/2 stick (unsalted/diced)- butter Begin by adding the Worcestershire sauce and olive oil, next add your thyme, paprika, cayenne pepper, sea salt, and black pepper to taste. Next slice your garlic, onion, and half of your lemon into thin rings. Squeeze the half of the lemon that you did not slice, over your fish, then place the garlic and onion rings on top of fish; making sure to have the fillets flesh side up. Allow the fish to marinate for 15-30 minutes while you pre-heat your grill to a medium high heat. Once your grill is pre-heated, place your fish fillets (flesh side down) on your grill and allow them to sear for two or three minutes. Now turn your fish over, so they are scale side down, top them with reserved onion rings and pour some of your marinade over them. This will keep your fish moist and add plenty of flavor while they grill. When your red fish has been on the grill for 20 minutes, place a cast iron ...



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