Blackened Redfish on the half shell

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  • 4 to 6 6-8 oz Redfish on the Half Shell Fillets
  • 6 tablespoons olive oil
  • 2-3 lemons halved
  • salt and pepper to taste
  • J.O. Blackened Seasoning
  • Compound butter mixture with the fresh herbs optional, in place of olive oil or in addition to oil


  • Preheat your outdoor grill.
  • Take your redfish fillets (with skin/scales still on one side) and drizzle/brush with olive oil. Sprinkle your seasoning mixture and salt and pepper on top of the oil.
  • Grill the fish, flesh side down, over medium-high heat for 2 minutes.
  • Flip the fillet so the scales are on the grilling surface and cook for another 5 to 7 minutes, or until cooked through to your liking.
  • Squeeze a lemon half over each fillet. You also can spoon the compound butter mixture on top as well.
  • Spoon out the flesh that should release easily from the skin and serve!

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