Redfish on the Half Shell

Cheri Clotiaux Stringer (originally from Capt. Bobby Beck)

One of my high school classmates from Nederland, Capt. Bobby Beck of Ama, Louisiana, posted this on our class website. I don’t like to mask the wonderful flavor of fresh redfish with too much spice, so I reduce the amount of Tony’s and Tiger Sauce. (Nov 2010)

1/4 stick of butter

1 Tbsp Tony Chachere’s® Creole Seasoning

1 Tbsp garlic powder

3/4 cup of Thousand Island dressing

1 1/2 cup of Italian dressing 

1/2 bottle of tiger sauce 

Tabasco or other hot sauce

Italian bread crumbs 

Clean your fish, but leave the scales on the fish. 1 filet per person, approximately 14 inches long. Remove the rib cage and all pin bones.

Combine all ingredients together and heat. Do not cook though, just ’til the butter melts. Then dry the filets off and sprinkle with Tabasco sauce.

Heat grill to high temp. Once hot, place the redfish on the grill, scale-side down. Pour the sauce on the filets — don’t just brush it on! And don’t flip the filets.

Sprinkle the Italian bread crumbs on the filets and cook for 15 minutes or until the thick portion of the fish flakes.