Your Hometown Seafood Experts

Texas Redfish On the Halfshell

Texas Redfish On the Halfshell

Serves 2
4oz Crab Meat (Lump or Jumbo Lump)
½ lb. Small Gulf Shrimp peeled and deveined
4oz Shredded Jalapeno Jack Cheese
4 oz Panko Bread Crumbs
Salt and Pepper to taste
Container of Seafood Butter
1 box of Panko Bread Crumbs
1lb. Redfish cut in 8 ounce portions

To start make hollowed out pocket cuts on both your redfish fillets. Mix pico de gallo with pepper jack cheese, crab meat, and peeled and deveined shrimp, and then stuff your mixture inside the pocket of the fillets. Mix 2 ounces of melted seafood butter with a box of Panko crumbs and 1 tablespoon of fresh herbs. Season your redfish with salt and pepper, brush fillets with melted seafood butter and top stuffing with your Panko bread crumb mix. Grill on a medium high heat until internal temperature is 160 degrees, serve and enjoy!

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  • Blake Groomer