Redfish on the Half Shell

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Ingredients

  • 1.5 pounds redfish filleted with skin and scales intact
  • 2 shallots cut in chunks
  • 3 cloves garlic
  • 1 cup lightly packed cilantro leaves
  • 4 tablespoons mayonnaise
  • 1 lime zest only save lime for the grill

Instructions

  • Preheat a grill at medium-high heat. Lay the redfish fillet(s) skin side down, on a baking sheet.
  • Add cilantro, shallot, and garlic to the bowl of a food processor along with ½ cup of water. Purée/pulse until very finely minced.
  • Remove moisture from the cilantro mixture by pressing gently over a strainer.
  • Add the cilantro mixture in with the mayonnaise and lime zest. Thoroughly combine and season to taste with salt and pepper.
  • Prepare the redfish (or similar) by generously covering the filleted side with the cilantro mayonnaise. Lay the fish on the grill with the fat side of the fillet over the hottest part of the preheated grill.
  • Let the fish grill/bake undisturbed until the meat is fully cooked; it will just begin to flake when that happens.
  • When the fish is done, gently remove it with a large spatula, or two spatulas if you need to. Serve as desired.