10derized Redfish on the Half-Shell
There's one thing almost as fun as catching a redfish, and that's eating one! Redfish on the half-shell is a classic dish among Texas coastal anglers. However, there's a bonus feature added to this particular recipe that many may not have ever heard of, or experienced, first-hand. The successful ingredient in this redfish recipe is the marinade, which definitely delivers a memorable experience for your palate from the very first bite - woo hoo! Let's take a closer look!
The Redfish Lodge Marinade Recipe
The marinade recipe comes to you directly from one of the foremost experts on the Texas coast, Redfish Lodge. The Lodge itself was decimated by Hurricane Harvey, but their memories live on:
- 1/2 Cup of oil (preferably organic extra-virgin olive oil)
- 1/4 Cup Soy Sauce
- 1 oz. (or to taste) Canadian Whiskey
- 2 Cloves garlic (crushed)
Tenderize each redfish filet gently with the 10derizer, as doing so will allow the fish to absorb the marinade at a much greater capacity (something you'll certainly enjoy when it's time to eat). You can put the sides of redfish in a gallon zip-lock bag and simply pour the marinade in the bag, or you can put the filets meat-side down in a Tupperware container and then pour the marinade over them. Either way, you want to marinate them for at least an hour in the refrigerator before you're ready to grill them.
Grilling the Redfish
Charcoal, or real wood, is our preference for this recipe. Gas grills aren't out of the question here, but you may need to adjust cooking times accordingly. For this particular recipe we typically will use mesquite lump charcoal, or pure mesquite wood, and we'll let it burn down to glowing coals before cooking the fish on top of it. Mesquite burns at a very high temperature, so remember that fact when placing your fish in close proximity to the coals.
To begin, build your fire with either wood or charcoal, and then wait the necessary amount of time in order to allow the fire to settle down into coals with no flame present (you just want charcoal to be glowing embers). Place the redfish meat-side down on the grill grate, and allow the meat to sear for 2-3 minutes (pay very close attention so it isn't overdone). Then, flip the filet so that the skin side is down on the grill. Monitor closely for the next 5-10 minutes to make sure the fish doesn't become over-cooked. Fish typically cooks extremely fast, so pay close attention to what's happening on the pit - if you ignore it, you'll regret it!
Prep some spears of fresh asparagus and maybe some garlic-inspired new potatoes, and pair it all with a cool, crisp, lite summertime Tamber Bey chardonnay. Dinnertime on the Texas coast just doesn't get much better! Give it a try and let us know what you think!