This Red fish on the half shell has been a recipe I have been wanting to share with you guys for a long time! I know it may not be the easiest fish to find in some areas, but Matt goes fishing about once a year and brings these home and we freeze them. This is such a fun way to cook them! Also, if you are local here in Pensacola, you can go to Joe Pattis and get a whole Red Snapper and have them cute it for you! I am not a pro at what to tell them, but I think they cut the head off and cut it in half. Then have them cut the backbone out but leave the stomach bones. Sorry if that is gross! But what is not gross, is this recipe even though it may sound like some really weird ingredients!! It is soooooo good! Trust Me.
CAPT. JOHN L’S
REDFISH ON HALFSHELL
6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tabasco to meat
In a saucepan, melt 1/2 stick of butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8 oz bottle of Tiger Sauce
1 tablespoon Tony’s or Slap-yo-momma seasoning
1 tablespoon garlic powder
3 tablespoons lemon juice
Panko or Italian Bread Crumbs (we like Panko)
Have grill hot and place half shells on Pam-ed (cooking spray) grill SKIN SIDE DOWN. Sprinkle generously with Italian bread crumbs. Spoon mixture of the sauce or use large turkey baster. Cook with lid closed for about 6-8 minutes or until fork is inserted in the thickest part of the fish can twist meat apart. DO NO OVERCOOK. Serve with skin and scales still attached and just eat off of skin.
Warning from Captain John: Has been know to cause convulsions if over-eaten. Can be used as an aphrodisiac with white wine and a candle along with a Barry White CD.
