Fish On The Half Shell
If you cut big fillets from a redfish or drum and leave the skin and scales on, you can grill it over a hot fire without having to turn it. The skin and scales get black, but the fish stays moist because it’s steaming in its own juices. You absolutely must do this outdoors, because the smell of the burning scales in the beginning is not the nicest thing you will ever sniff. (Don’t worry–it won’t show up in the flavor of the fish.)
- 1/4 cup white wine
- 1/4 cup olive oil
- 1 Tbs. soy sauce
- 1 Tbs. lemon juice
- 4 large fillets of drum, redfish, or sheepshead, skin and scales on
- 6 Tbs. butter
- 2 Tbs. finely chopped garlic
- 2 Tbs. chopped fresh oregano
- 4 sprigs parsley, leaves only, chopped
- Salt and cracked pepper to taste
1. Mix the wine, olive oil, soy sauce and lemon juice in a broad bowl big enough to fit the fish. Marinate the fish for about a minute, skin side up.
2. Place the fish skin side down on a very hot grill. Mix the garlic, oregano, parsley, salt and pepper into the butter, and spread it on top of the fish.
3. Grill the fish without turning until the very top of the fish is distinctly warm to the touch. It’s best when some of the butter falls into the flames and smokes up over the fish. The scales will char
4. Serve with lemon wedges.
Note: depending on the species, cutting fish like this often leaves bones in place. Tell your guests to be aware of that.