SPICY REDFISH ON THE HALF-SHELL

SPICY REDFISH ON THE HALF-SHELL image

Yield Serves 6

Number Of Ingredients 12

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1 3-5 lb. redfish (or any other fish)
3 strips thin sliced bacon (cooked half way)
1-2 pickled jalapenos (seeded and sliced into strips)
1/4 white onion (sliced into strips)
1 tbsp. dijon mustard
2 tbsps. butter (melted)
pinch salt
pinch pepper
pinch paprika
pinch garlic powder
pinch dried parsley flakes
vegetable oil or non-stick cooking spray

Steps:

Preheat gas grill; charcoal grill; or oven until temperature reaches 350 degrees. Halve and gut redfish but do not remove scales. If using another type of fish leave skin on and make a "shell" using aluminum foil. Make 6-8 slits in fish. Stuff each slit with a piece of jalapeno and onion. smear dijon mustard on fish. Drizzle melted butter over fish. Season fish with salt; pepper; paprika; garlic powder; and dried parsley flakes. Lay bacon strips on top of fish. If grilling, apply a light coat of oil to grill and place fish scale side down; if using an oven place foil/skin side down on a cookie sheet. Close lid to grill or oven door and cook approx. 20 minutes or until fish is opaque and flaky and bacon is cooked.