GRILLED REDFISH "ON THE HALF SHELL"
Steps:
- Preparation: Fillet the redfish leaving the skin and scales on the two fillets. Cut off ribcage portions. Place fillets skin side down on a baking sheet lined with foil. Baste fillets with extra virgin olive oil, preferably Bertolli brand extra virgin. Sprinkle fillets with Old Bay brand seasoning (or your favorite cajun variety). Dust fillets with parmesan cheese. Slide fillets (onto foil) on the grill with heat/coals on high (very hot). Lower the hood on the grill, leaving vents open for max heat, and periodically lift to observe. Cook for approximately 15 minutes- basting with a cup of olive oil mixed with a little more spice and parmesan. Remove from grill when meat flakes easily, and scrape/shave fillet meat off skin with a spatula.
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