🔥 Redfish on the Half Shell (Grilled to Perfection)

If you're looking for a bold, simple way to cook redfish on the grill, look no further than redfish on the half shell. This Gulf Coast favorite brings out the best in fresh redfish — crispy skin, flaky meat, and just the right hint of smoke.

Whether you caught it yourself or picked it up at the local market, this is one of the best ways to enjoy grilled redfish. And if you're looking to level it up, a sprinkle of my signature BBQ rubs will make it shine.

🐟 What is Redfish on the Half Shell?

Redfish on the half shell is a grilling method where the fish is filleted but the skin and scales are left on. This creates a built-in barrier between the fish and the grill, which helps keep the meat juicy, prevents sticking, and adds a natural smoky flavor.

It's wildly popular along the Gulf Coast, especially in Louisiana and Texas, and for good reason — it’s one of the easiest and most delicious ways to grill redfish.

🧂 Ingredients

• 2 redfish fillets (skin and scales on)
• 2 tbsp olive oil or melted butter
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Kosher salt & black pepper to taste
• Fresh chopped parsley or green onions (optional)
• Lemon wedges for serving

🔥 Pro Tip: Want to boost the flavor even more? Add a sprinkle of your favorite BBQ rubs:

• SPG Gold – a clean blend of salt, pepper, garlic with smoky depth
• Texas Trail Dust – bold Texas-style BBQ flavor with paprika and chili
• Smokin’ Sweet Heat – a sweet rub with a bold kick of smoky heat

🔥 How to Cook Redfish on the Grill

Step 1: Prep the Fish

Pat the fillets dry and lay them skin-side down. Brush the flesh with olive oil or melted butter, then drizzle lemon juice on top.

Step 2: Season It Up

Sprinkle with garlic powder, smoked paprika, and your rub of choice. Add salt and pepper to taste. Let sit at room temp for 10–15 minutes.

Step 3: Heat the Grill

Preheat your grill to 375–400°F (medium-high). Clean and oil the grates well.

Step 4: Grill Skin-Side Down

Place fillets directly on the grill skin-side down. Close the lid and cook for 10–15 minutes, depending on thickness. No flipping needed.

Step 5: Check for Doneness

The flesh should be opaque and flake easily with a fork. If the skin gets a bit charred, that’s perfect.
Want to be sure it's perfectly done? Use a fast-read thermometer like the ThermoWorks Thermapen ONE to check for 135–140°F internal temp.

Step 6: Serve & Enjoy

Use a wide spatula to separate the meat from the skin. Serve with lemon wedges and garnish with chopped herbs if you like.

🧠 Tips for Perfect Grilled Redfish

• Don’t flip it. The skin does all the work for you.
• Use wood chips. Add pecan or hickory chips to your coals or smoker box for an extra smoky layer.
• Go indirect. If your grill runs hot, move the fish to a cooler zone to finish cooking gently.
• Upgrade your grill grates. Using GrillGrates can help reduce flare-ups and create perfect sear marks while keeping the fish from sticking.
• Customize flavor. Use your favorite rubs that complement fish without overpowering it.

🍽️ What to Serve with Redfish on the Half Shell

Looking for side dish ideas? Try one of these:

• Smoked Jalapeño Popper Corn Casserole
• Grilled asparagus or zucchini
• Creamy coleslaw
• Rice pilaf or dirty rice
• Cornbread or garlic toast

💬 Final Cast

When it comes to cooking redfish on the grill, this classic redfish on the half shell recipe is hard to beat. Simple, flavorful, and fast — it’s everything you want in a backyard fish recipe.

Try it out, and don’t forget to tag @texasrodandreel if you post it on social. And if you’re looking to kick the flavor up a notch, grab a bottle of SPG Gold, Texas Trail Dust, or Smokin’ Sweet Heat in the shop.

Tight lines and hot grills, my friends!

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