Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell"). You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish&mdash;a white-fleshed fish with big scales that are hard to remove&mdash;is an ideal choice, but striped bass is great too. You'll have to buy the fish directly from a fishmonger; ask him to leave the scales on the fillets. More Healthy Fish Recipes

Redfish on the Half Shell

redfish bass

red pepper

Salt and pepper

parsley

garlic cloves,

Lemon wedges,

Preheat the oven to 475&deg;. Lightly oil a large rimmed baking sheet. Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with the crushed red pepper and season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.


Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.


Such a simple recipe, bursting with flavor, although I didn't make it by the book. I bought two redfish filets with skin on from the farmer's market, so those fish were caught in the Gulf of Mexico. I marinated them for several hours in Brianna's New American Creamy Balsamic Dressing. I skipped brushing them with olive oil, but followed the recipe the rest of the way. My partner said he could have eaten two filets they were so good. I cannot for the life of me figure out how to give stars here, but if I could, I'd give five.

redfish on the half shell

Total: 25 minutes

Servings: 6

Author : Donald Link

Ingredients

Instructions

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