Blackened Redfish on the Half Shell 1

Blackened Redfish on the Half Shell

5 from 1 vote
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Prep Time: 2 minutes
Cook Time: 9 minutes
Total Time: 11 minutes


  • 4 to 6 6/8 oz Redfish on the Half Shell Fillets
  • 6 tbsp olive oil
  • Blackened Seasoning Chef Paul's Blackened Redfish seasoning, LAFF Blackened seasoning, or The Spice Lab Blackened seasoning good options OR ANY of your preference
  • 2-3 lemons halved
  • salt and pepper to taste
  • 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!

One comment

  1. Almost exactly the one that I use. I prefer the PP. I don’t do the flesh down first, but, I think I will try it next time.

5 from 1 vote (1 rating without comment)

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