Yeah, the redfish hit the floor. Scales are your armor — you rinse it, you cook it, you don't waste it.
Redfish on the Half Shell with Caper Cream Sauce & Garlic Herb Crostinis
Ingredients
- For the Fish:
- Redfish, scales on
- Melted butter
- Suckle Busters 1836 brisket rub
- For the Crostinis:
- Mini pita breads
- Fresh basil
- Kefir lime leaf
- 3 Thai chilis
- Elephant garlic
- Olive oil
- Lime juice
- White pepper
- Salt
- Butter (a whole stick)
- Parmesan cheese
- For the Cream Sauce:
- 2 cloves garlic
- Half a yellow onion
- Capers
- Meyer lemon juice
- Fresh basil
- White pepper
- Heavy cream
- Butter
Instructions
- Pat the redfish dry, coat with melted butter, and season generously with brisket rub.
- Cook on the Pit Boss at 420°F over indirect heat until done.
- For the crostinis: toss chopped basil, kefir lime leaf, Thai chilis, elephant garlic, olive oil, lime juice, white pepper, salt, and butter together, coat the pitas, top with parmesan, and toast on the Pit Boss.
- For the sauce: sauté garlic and onion, add capers, then pour in cream and Meyer lemon juice. Reduce until the bubbles turn small and tight, then finish with butter.
- Pull the redfish off the half shell, spoon onto the crostini, and top with the cream sauce.
