Since I’m from Texas, I have to talk about grilled redfish on the half shell, which is a famous Gulf seafood dish.
Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The great thing about this method is that you don’t need any foil or a pan to cook the fish. When finished, you’ll have a perfect flaky fillet that slides right off the skin with minimal effort.
For this meal, I brush a generous amount of spicy harissa paste on top. Harissa is a staple condiment in North Africa. Different parts of the world have different recipes, but most of them have chiles, garlic, spices like cumin, caraway, and coriander, and either lemon juice or vinegar.
To dip the redfish, I like to mix a small amount of harissa into a bowl of kefir (yogurt). The combination of spicy, garlicky paste and tangy kefir makes a fantastic spread on pita bread, too.
As for how spicy my harissa is, I use half chile arbol (which is hot and tastes like cayenne) and half guajillos chile (which is mild). For a tamer product, use ancho, pasilla or roasted red bell peppers.
Since I’m from Texas, I have to talk about grilled redfish on the half shell, which is a famous Gulf seafood dish.
Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The great thing about this method is that you don’t need any foil or a pan to cook the fish. When finished, you’ll have a perfect flaky fillet that slides right off the skin with minimal effort.
For this meal, I brush a generous amount of spicy harissa paste on top. Harissa is a staple condiment in North Africa. Different parts of the world have different recipes, but most of them have chiles, garlic, spices like cumin, caraway, and coriander, and either lemon juice or vinegar.
To dip the redfish, I like to mix a small amount of harissa into a bowl of kefir (yogurt). The combination of spicy, garlicky paste and tangy kefir makes a fantastic spread on pita bread, too.
As for how spicy my harissa is, I use half chile arbol (which is hot and tastes like cayenne) and half guajillos chile (which is mild). For a tamer product, use ancho, pasilla or roasted red bell peppers.
Red fish is a versatile and tasty fish that can be prepared in many ways, but grilling it simply on the half shell brings out its best flavors Grilling red fish allows the natural oils and moisture to stay locked in while adding smoky, charred flavors from the grill With just a few simple steps, you can learn how to grill red fish fillets to perfection every time.
Getting the Right Red Fish for Grilling
Not all red fish are created equal when it comes to grilling. The best choices are red drum or redfish like red snapper or rockfish. These fish have firm flaky meat that holds up well on the grill without falling apart. The skin should be scaled with thick armor-like scales that protect the delicate flesh. Smaller red fish like perch or sunfish are better prepared using other methods besides grilling.
When buying whole red fish to grill, aim for ones that are 2-4 pounds in size Fillets should be at least 1 inch thick, preferably closer to 2 inches. Thinner fillets will dry out and overcook too quickly on the hot grill.
Proper Preparation of Red Fish Fillets
Preparing red fish fillets for the grill starts with leaving the skin and scales on. The scales act as a protective barrier between the flesh and the grill grates. To fillet a whole red fish:
- Use a sharp knife to slice down behind the head until you hit the spine.
- Run the knife along the spine towards the tail to separate the top fillet.
- Flip the fish over and repeat on the bottom side.
- Trim off any ribs or pin bones with kitchen shears.
Leave the skin and scales completely intact for grilling. It’s also a good idea to brine the fillets for 1 hour before grilling. Make a brine using 1/4 cup kosher salt dissolved in 4 cups of water with 2 cups of crushed ice. This seasons the fish throughout and keeps it moist during cooking.
The Secret to Perfectly Grilled Red Fish
The key to grilling red fish fillets is maintaining a hot grill temperature. Keep the heat at medium-high, around 400°F if using a gas grill. With charcoal or wood, let the coals burn down completely until they are white-hot. Place the grill grate 8-12 inches above the heat source to prevent scorching.
Oil the fillets lightly then coat the flesh side with bold spices like blackening seasoning or spicy harissa paste. Cajun seasonings pair exceptionally well with red fish. Place the fillets skin-side down and resist the urge to move or flip them. Let them cook undisturbed for 12-15 minutes depending on thickness.
The fish is done when the meat begins to flake and separate from the skin easily. Use two thin spatulas to remove the fillets intact. The skin and scales will stay behind stuck to the grill grates. That’s how you know the method worked!
Serving Suggestions for Grilled Red Fish
A simply grilled redfish fillet needs little adornment. A squeeze of lemon or lime and a sprinkling of chopped parsley or cilantro before serving adds a finishing touch.
Some tasty options for side dishes and sauces include:
- Rice pilaf or cheesy grits
- Grilled vegetables like zucchini, eggplant, peppers
- Creole mustard or chimichurri sauce
- Kefir or plain yogurt swirled with harissa paste
- Tartar sauce, rémoulade, or cocktail sauce
The naturally mild, slightly sweet flavor of red fish soaks up any marinades or spice rubs easily. Feel free to experiment with ethnic flavors like Mexican mojo or Indian tandoori spices too.
Step-By-Step Instructions for Grilling Red Fish
Follow these simple steps for grilling red fish fillets easily at home:
Ingredients:
- 2 pounds fresh red fish fillets, skin-on
- 1⁄4 cup kosher salt
- 4 cups water
- 2 cups crushed ice
- 2-3 tablespoons vegetable oil
- 2-3 tablespoons Cajun seasoning or other spice rub
- Lemon or lime wedges for serving
Directions:
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Make the brine by dissolving 1⁄4 cup salt in 4 cups water. Add 2 cups crushed ice and stir to combine.
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Submerge fillets in the brine, covering completely. Refrigerate for 1 hour.
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Remove fillets from brine and pat dry thoroughly with paper towels. Allow to air dry for 30 minutes.
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Prepare grill for medium-high heat, around 400°F. With charcoal or wood, burn down to white-hot coals.
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Use cooking oil to lightly coat both sides of fillets. Generously coat flesh side only with seasoning.
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Place fillets skin-side down on hot grill grates. Grill uncovered for 12-15 minutes without flipping or moving.
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Check for doneness by seeing if meat easily separates from skin. Carefully remove from grill when cooked through.
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Transfer grilled fillets to a platter and squeeze lemon juice over the top. Garnish with fresh herbs.
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Serve immediately with your choice of sides and sauces. Enjoy!
Helpful Tips and Tricks for Grilling Success
Grilling fish can seem intimidating, but follow these tips and you’ll be an expert in no time:
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Let the fillets sit at room temperature for 20 minutes before grilling to prevent sticking.
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Oil the hot grill grates right before adding fish to prevent it from sticking. Use a grilling basket for more delicate fillets.
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If flare-ups occur from fatty fish, move fillets to a cooler area of the grill temporarily.
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Use two thin spatulas to gently lift cooked fillets. Don’t force or scrape them or the flesh may tear.
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Cook fillets with the fatty side closest to the hot coals. Tails can hang over the cooler side.
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If the grill is too hot, the meat will be raw while the skin burns. Lower the temperature or raise the grill height.
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Get grill marks by rotating the fillets 45-90 degrees halfway through grilling time.
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Let the fillets rest for 5 minutes after grilling before digging in. The juices will re-absorb for maximum moisture.
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Clean the grill thoroughly after use to remove any stuck-on skin or scales which can harbor bacteria.
FAQs About Grilling Red Fish
What is the best type of wood to use for grilling red fish?
Fruit woods like apple, cherry, peach, or even citrus woods complement red fish well. Stay away from heavy mesquite smoke.
Should the skin be removed before eating?
The skin and scales are inedible so be sure to slide off the fillets from the skin after grilling. The leftover skin peels right off the grill.
What temperature should red fish fillets reach when done?
Aim for 140°F internally. Red fish is safe to eat below 145°F since it’s not in the salmon family which requires higher temperatures.
How long can I marinate red fish before grilling?
Don’t marinate for more than 2 hours or the acidity can start cooking the fish. 30-60 minutes is ideal for flavor penetration.
Can I grill a whole red fish?
It’s best to grill red fish in fillets to ensure even cooking. Whole fish will have raw spots unless you have a very large grill. Stick to fillets for easy grilling success.
Enjoy the Flavor of Grilled Red Fish!
Grilling red fish on the half shell makes for an easy, flavorful meal the entire family will love. The flesh stays moist while the skin gets crispy and charred over the hot fire. Follow these tips for grill-ready fillets, smoky seasoning, and perfect doneness for tasty grilled red fish every time. Once you master this simple preparation, you may never fry fish again!
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Course
Main
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Duration
30+ minutes
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Serves
4
Chef’s notes
Since I’m from Texas, I have to talk about grilled redfish on the half shell, which is a famous Gulf seafood dish.
Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The great thing about this method is that you don’t need any foil or a pan to cook the fish. When finished, you’ll have a perfect flaky fillet that slides right off the skin with minimal effort.
For this meal, I brush a generous amount of spicy harissa paste on top. Harissa is a staple condiment in North Africa. Different parts of the world have different recipes, but most of them have chiles, garlic, spices like cumin, caraway, and coriander, and either lemon juice or vinegar.
To dip the redfish, I like to mix a small amount of harissa into a bowl of kefir (yogurt). The combination of spicy, garlicky paste and tangy kefir makes a fantastic spread on pita bread, too.
As for how spicy my harissa is, I use half chile arbol (which is hot and tastes like cayenne) and half guajillos chile (which is mild). For a tamer product, use ancho, pasilla or roasted red bell peppers.
- 2 pounds of redfish with skin on
- Harissa paste (store bought or recipe below)
- 1 cup of plain kefir or greek yogurt
- 1-2 tbsp. oil
Harissa Paste
- 4 oz. two ounces of guajillo and one ounce of chile de arbol dried chiles
- 6 cloves of garlic, smashed
- ½ tsp. ground caraway seeds
- ½ tsp. ground coriander seeds
- ½ tsp. ground cumin seeds
- 2 tsp. white wine vinegar
- 2 tsp. fine grain salt
- 3 tbsp. olive oil
Also works with Any mild, flaky fish with skin on
Harissa Paste
- In a dry sauté pan over medium-high heat, toast the spices and chile pods for 30 seconds on each side. To get the stems and seeds out of the dried chiles, crack them open. Hot water should be used to cover the dried chiles in a large bowl. Let the chilies soak for 30 minutes to an hour with the lid on the bowl. This will make them soft. Take the chilies out of the water and put them in a blender or food processor.
- Garlic, cumin, coriander, vinegar, salt, and olive oil should all be added. Blend until you reach a smooth consistency.
- You can make this ahead of time and keep it in a container that won’t let air in for up to a week. You can also freeze what you don’t use.
Grilled Redfish
- Preheat a grill at medium-high heat. If you’re making a small fire, burn the wood until it’s mostly coals. Set the grate about a foot above the fish so it doesn’t burn the bottom.
- First, rub a little oil on both sides of the fish. Then, use one tablespoon of harissa paste to cover the flesh side of each fillet. Reserve the rest of the paste for other applications.
- Place the fillets directly on the grates, skin side down. For a fire, close the grill lid or cover it with foil. Depending on how thick your fish is and how hot your heat source is, cook for 12 to 15 minutes, or longer. It’s too hot to cook if the skin turns black while the meat is still raw. Lessen the heat or move the fish farther away from the coals. The meat should be easy to pull apart with a fork and the skin should be dark and crispy.
- Put some harissa paste in a small bowl of kefir or yogurt and mix it around. Serve the grilled redfish with the harissa-yogurt dip.