Redfish on the Half Shell
This is a well-known recipe on the Gulf Coast and is my wife's favorite. It is mildly seasoned and allows the fish to come through. The recipe can be used with any coarse-scaled fish. The coarse scales and thick skin protect the meat from the intense heat and the layers of vegetables prevent it from drying out. I have not tried this recipe with Black Drum or Sheepshead but they should work. Serves 4
2 small to medium redfish fillets (not over 1 inch thick), skin and scales on
1 tablespoon soy sauce, divided
1 medium yellow onion, very thinly sliced
1 green bell pepper, seeds and ribs removed, very thinly sliced
2 ripe tomatoes, very thinly sliced
Salt and black pepper
2 tablespoons olive oil, divided
Prepare the grill for direct cooking over a hot fire. Brush the meat side of the fish with 1 1/2 teaspoon soy sauce. Layer the top of each fillet first with sliced onion, second the bell pepper, and third the tomato. Drizzle 1 tablespoon of oil over each fillet. Season the fish with salt and pepper, bearing in mind that the soy sauce is salty.
Place the fillets scale side down directly over the fire and cook until done (approximately 20 minutes). The fish is done when a thin spatula can be easily inserted between the meat and skin. Lift the fillets off to a serving platter. Remove and discard the skins before the grill cools.
Options: This same cooking technique can be used with a variety of vegetable mixes such as thin slices of zucchini (sliced lengthwise). Always begin with the layer of onion and finish with the tomatoes.