Grilled Redfish on the Half Shell | MeatEater Cook

Ingredients

• 2 pounds of redfish with skin on
• Harissa paste (store bought or recipe below)
• 1 cup of plain kefir or greek yogurt
• 1-2 tbsp. oil
• Harissa Paste
• 4 oz. of mixed dried chiles (2 oz each of guajillo and chile de arbol)
• 6 cloves of garlic, smashed
• ½ tsp. ground caraway seeds
• ½ tsp. ground coriander seeds
• ½ tsp. ground cumin seeds
• 2 tsp. white wine vinegar
• 2 tsp. fine grain salt
• 3 tbsp. olive oil