Recipe: Redfish on the Half Shell

Grilling redfish on the half shell

July 16, 2018

Grilling whole redfish with the scales on allows the fish to cook slowly while remaining tender, moist and intact on the grill. The same treatment lends itself to pompano.

This recipe, somewhat complex, should be prepared stepwise, because each step depends on a previous one.

Ingredients and Recipe

Salsa Verde

  • 1 bunch flat-leaf parsley leaves
  • 1 cup each basil leaves and chives
  • 2 cups extra virgin olive oil
  • 2 white anchovy fillets
  • 2 Tbsp. each capers, minced garlic and shallots
  • 3 tsp. Dijon mustard
  • Juice of 1 lemon

Bring a saucepan of heavily salted water to a boil. Prepare an ice bath in a bowl.
Blanch herbs 10 to 15 seconds in boiling water, transfer to the ice bath, remove and squeeze dry in a paper towel.
Puree all ingredients in a blender until smooth. Reserve 4 Tbsp. for slaw dressing.

Recipe: Redfish on the Half Shell
Assemble slaw when fillets have finished marinating so it’s finished before the fish is cooked. Have the other components ready as well. Jon Whittle
Recipe: Redfish on the Half Shell
Pair Well
Wine: a light sauvignon blanc or riesling
Beer: a light wheat beer such as Blue Moon
Jon Whittle

Ingredients and Recipe

2 full redfish fillets, skin on
Marinate redfish fillets in Salsa Verde for 4 hours.


Herb-Citrus Vinaigrette

  • 1⁄2 cup fresh grapefruit juice
  • 2 Tbsp. each minced shallot, white wine vinegar, and zest of tangerine
  • 1 Tbsp. extra virgin olive oil
  • 4 Tbsp. Salsa Verde
  • Salt, pepper and honey to taste

Whisk all ingredients except oil and Salsa Verde in a bowl, let sit for 30 minutes, then whisk in oil and Salsa Verde.

Recipe: Redfish on the Half Shell
Grill fish, scale-side down, at medium-low temperature. Jon Whittle

Olive Slaw

  • 1⁄4 cup sliced green olives
  • 2 oranges, segmented
  • 2 cups shaved fennel
  • 1⁄2 cup Herb-Citrus Vinaigrette

Toss all ingredients together, gently.

Recipe: Redfish on the Half Shell
Top fish with Herb-Citrus Vinaigrette and Olive Slaw. Jon Whittle

Final Prep:
Remove redfish from marinade, pat dry, and season with salt and pepper. Place on grill, scale-side down, at medium-low temperature. Leave fillets scale-side down until thoroughly cooked. While redfish is grilling, prepare:

Herb-Citrus Rock Shrimp

  • 1⁄2 pound peeled and deveined rock shrimp
  • 1 cup Herb-Citrus Vinaigrette

Sauté rock shrimp until done, then deglaze the pan with Herb-Citrus Vinaigrette and pour over plated redfish fillets. Spoon Olive Slaw on top.


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