The Quick & Easy (for those less able chefs out there)
Ok, for the record, this recipe is a no brainer but we had to include it. It's easy, quick and delicious. When you get to the basics, redfish on the half shell doesn't disappoint.
We suggest a solid grilling session for this one and serve it sizzling, hot off the fire. If you're a sissy, you can slide the filet off the skin to serve. This is probably the easiest redfish recipe and it widely popular. Enjoy!
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 redfish fillets, with scales still on & pin bones removed
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1/4 cup minced flat-leaf parsley
- 2 garlic cloves, minced
- Lemon wedges, for serving
Preheat the oven 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 the crushed red pepper and season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.