Redfish on the Half Shell

redfish_smRedfish are plentiful year round in the waters off Amelia Island and they commonly inhabit waters from 30 to 200 ft, but can be caught as deep as 300 ft (100 m) or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including shipwrecks. If you’re looking for a new way to prepare them give this a try.

Ingredients:
Redfish filets with the skin on
One – one gallon size zip lock bag
One bottle of Italian dressing
Worcestershire sauce
Salt and pepper

Directions:
Place all the dressing and lots of Worcestershire sauce in a zip lock bag along with the redfish filets and salt and pepper.
Allow to marinate for several hours in the refrigerator.
On a well heated grill place the filets skin side down.
Do not flip the filet.
Cook until flakey basting often with the marinade.
The skin will be completely burned but will stay together.
The meat is easily freed from the skin with a fork or spatula.
Eat until you are full.

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