Smoked to perfection and basted with a fragrant herb-infused butter sauce, this Redfish on the Half Shell delivers rich, smoky flavor with a zesty kick of lemon and Greek seasoning.
Redfish on the Halfshell
Author: Chef Jean-Paul Bourgeois
Ingredients
- 2 (12- to 14-inch long) redfish fish fillets with the skin and scales on (about 3 pounds)
- 2 tablespoons yellow mustard
- All-purpose Greek seasoning*, to taste
- 2 sticks unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon smoked paprika
- 1 dried bay leaf
- Juice of 1 lemon, plus extra for serving
- 1 teaspoon ground black pepper
- Bunch of rosemary and oregano stems, tied with twine*
Instructions
- Prepare smoker to about 300° using manufacturer’s instructions, using a mix of wood chunks and charcoal, if desired.
- Rub flesh sides of fish with mustard, and generously season with Greek seasoning.
- In a small saucepan, combine butter, shallot, garlic, paprika, bay leaf, lemon juice, and pepper. Heat over medium heat, stirring until butter is melted and foamy.
- Add fish, skin side down, to smoker. Close smoker, and smoke, basting with butter mixture every 15 minutes using herb mop, until the flesh flakes from the fish, 1 to 1½ hours. Carefully remove fish from smoker; baste with butter sauce, and serve with lemon.
Notes
*Jean-Paul uses Cavender’s. Any combination of herbs with woody stems will work for this herb mop.
