Redfish on the Half Shell
This grilled blackened redfish recipe, shared by Blossman Gas employee Peyton Stinson, features a buttery, seasoned crust and a tender, flaky finish perfect for summer grilling.
Serves: 4
Prep Time: 2-4 hours
Cook Time: 3-5 hours
Ingredients
- 1 whole redfish or redfish fillet
- Butter
- Blackening seasoning
- Garlic powder
- Onion powder
- Paprika
Directions
- Place the redfish in an ice water bath and refrigerate for 2-4 hours. This helps firm the flesh and keeps the fish cold before cooking.
- Remove the fish from the ice water, rinse it, and pat it completely dry with paper towels.
- Prepare the seasoned butter by melting the butter and mixing in a small amount of blackening seasoning, garlic powder, and onion powder.
- Brush the fish lightly with the seasoned butter, then season generously with blackening seasoning and a light dusting of paprika.
- Preheat your grill to 375–400°F. Place the fish skin-side down directly on the grill and close the lid.
- Baste the fish generously with the seasoned butter every 3 minutes throughout the cook. Frequent basting helps keep the fish moist while creating a rich, flavorful crust.
- Continue grilling until the thickest part of the fish reaches an internal temperature of approximately 145°F and the flesh flakes easily with a fork. Depending on the size of the fish, this typically takes 20-30 minutes.
- Remove the fish from the grill and let it rest for 3-5 minutes before serving. Resting allows the juices to redistribute, resulting in a more tender and flavorful bite.