Spicy Redfish On The Half-Shell – a delicious recipe with redfish, thin, white onion, mustard, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Preheat gas grill; charcoal grill; or oven until temperature reaches 350 degrees. Halve and gut redfish but do not remove scales. If using another type of fish leave skin on and make a ""shell"" using aluminum foil. Make 6-8 slits in fish. Stuff each slit with a piece of jalapeno and onion. smear dijon mustard on fish. Drizzle melted butter over fish. Season fish with salt; pepper; paprika; garlic powder; and dried parsley flakes. Lay bacon strips on top of fish. If grilling, apply a light coat of oil to grill and place fish scale side down; if using an oven place foil/skin side down on a cookie sheet. Close lid to grill or oven door and cook approx. 20 minutes or until fish is opaque and flaky and bacon is cooked."]
180
kcal
Calories
16
g
Fat
1
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 3-5 lb. redfish (or any other fish), 3 strips thin sliced bacon (cooked half way), 1-2 pickled jalapenos (seeded and sliced into strips), 1/4 white onion (sliced into strips), and more.
Yes, Spicy Redfish On The Half-Shell falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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