When I’m eating fish, I want to know I’m eating fish. I didn’t spend all day throwing soft plastics into the gulf for anything less, and redfish on the half shell is the perfect way to celebrate a successful trip and a beautiful fish. That delicious skin protects the moisture of the meat and, paired with my chile-lime butter, essentially makes this recipe foolproof.
Ingredients
Chile-Lime Butter
1 pound unsalted butter
½ cup lime juice
1 tablespoon lime zest
3 tablespoons Cholula Hot Sauce
1 ¾ teaspoons guajillo powder (or chili powder)
⅛ teaspoon (pinch) white pepper
1 tablespoon kosher salt
Redfish
2 redfish filets on the half shell
2 tablespoons olive oil
1 teaspoon Creole seasoning
4 ounces chile-lime butter
Your choice of fresh vegetables to serve alongside (I like jalapeño, roma tomato halves, and spring onion)
When I’m eating fish, I want to know I’m eating fish. I didn’t spend all day throwing soft plastics into the gulf for anything less, and redfish on the half shell is the perfect way to celebrate a successful trip and a beautiful fish. That delicious skin protects the moisture of the meat and, paired with my chile-lime butter, essentially makes this recipe foolproof.
Step 1
Place the butter in a 5-quart mixer fitted with the paddle attachment and mix on low speed for 10 minutes or until very soft.
Step 2
Slowly add the lime juice, lime zest, Cholula, guajillo (or chili powder), white pepper, and kosher salt to combine. Increase the speed to medium and mix for another 10 minutes or until the butter is very fluffy and whipped. Transfer to an airtight container and reserve until ready to use. If using the same day, leave at room temperature.
Step 3
Brush the meat side of each filet with olive oil and season it evenly with creole seasoning. We aren’t shy, so we season aggressively.
Step 4
Place the fish meat side down on hot coals that have burned down just a bit so heat is “moderate.” A grill that is too hot will burn the fish on the outside but will still be cold in the center. Cook for approximately 3 minutes, then rotate 90 degrees using an offset grill spatula and cook for an additional 2 minutes. Flip the fish and baste with the chile-lime butter. Cook for another 3–5 minutes.
Step 5 (Optional)
While cooking the fish, grill your vegetables. If using, place roma tomato halves (cut side down for an even char), spring onions, jalapenos, and lemon halves (to finish and/or serve with the fish) directly on the grate next to the fish. Serve with additional melted chile-lime butter and grilled vegetables.