Jul 7, 2014

On the Half Shell {Italian Marinated Grilled Redfish}

Remember the grilled chicken marinated in Italian salad dressing craze in the 80s?  I sure ate a lot of that growing up.

Italian Marinated Grilled Redfish on the Half Shell | Ms. enPlace

We also ate grilled redfish done the same way.

First...getting the redfish.


Redfish, or red drum, are highly sought after gamefish found along the gulf coast.

They are more bronze or copper colored than red and can easily be identified by the black "eye" spots near their tails.

Redfish, Speckled Trout, Sheepshead

Redfish make a drumming sound with their swim bladders.  These two silly boys are trying to listen for the drumming.

Redfish are commonly used in Courtbouillon (COO-be-yaw), a Creole, tomato-based stew (nothing like the French Court Bouillon).  They were also made popular by Chef Paul Prudhomme's Blackened Redfish.

Another authority on Louisiana cooking, Frank Davis, popularized the "half shell" method of filleting and cooking redfish.  Especially for grilling.

Redfish on the half shell means that the scales and skin are left on the fillet.  This prevents fish from sticking to your grill and also helps keep the flesh from overcooking.

Works like a charm.

Italian Marinated Grilled Redfish on the Half Shell | Ms. enPlace

Print It!

Italian Marinated Grilled Redfish on the Half Shell

2 cups Italian Salad Dressing
2 lb redfish fillets (half shell preparation)
Vegetable oil
1 large roma tomato, chopped (optional)
2 Tbsp chopped green onion (optional)

Pour 1 to 1 1/4 cups dressing into a shallow pan or container.  Place the fillets flesh side down in the dressing.  Cover and refrigerate for 1-2 hours before grilling.  Discard dressing after marinating.

Prepare grill for moderate heat.  Rub the skin side of the fish with a small amount of vegetable oil and place the fillets skin side down on the grill.  Use the remaining dressing to baste the fish every few minutes.  Grill until the fish flakes with a fork--this will depend on the thickness of your fish.

Place fish on a platter and scatter chopped tomato and green onion on top.  To serve, use a spatula to scrape/scoop the flesh from the skin and scales.

More fish recipes...
Fish w/ Provençal Sauce | Ms. enPlace
Catfish Divan | Ms. enPlace
Redfish Courtbouillon | Ms. enPlace

In the past...
Crockpot Chicken Creole | Ms. enPlace
Black Bean and Corn Salad | Ms. enPlace
Fried Cauliflower w/ Pine Nuts, Capers and Chilli | Ms. enPlace

Linking with:

My Pinterventures
Inspiration Monday ”The
Lou Lou Girls Yesterfood Feeding Big
The 21st Century Housewife Hearth and Soul Blog Hop Full Time Mama Tasty Tuesdays
Wednesday Whatsits Miz Helen’s Country Cottage
My Turn for us Say G'Day Saturday


  1. So we, who do not have redfish available ... what to do???? what fish might you suggest instead ?

  2. A firm white fish like snapper, grouper. I think Mahi Mahi would work too.

  3. Way better when you catch it yourself, I bet! It looks beautiful (the fish right out of the water, and cooked up and seasoned). :)
    Thank you for sharing with us at Delicious Dish Tuesday!

  4. This dish looks delicious. I bet the fresh fish is wonderful. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  5. We ate a lot of that too along with shake n bake chicken with rice a roni what were they thinking? Love the salad dressing marinated. It works so well. Glad you brought this by foodie friday.

  6. Here in New Mexico I don't have the opportunity to get my hands on fresh fish very often, so I had no idea you could prepare fish with the scales still on! Thanks for sharing this interesting and yummy looking dish with us on The Yuck Stops Here recipe link party! Looking forward to seeing what you'll bring next week! HUGS

  7. This looks incredible! Pinned. We love having you be a part of our party. I hope to see you tonight at 7 pm. http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls

  8. Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate.
    Come Back Soon!
    Miz Helen


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