Redfish on the Half Shell — Robert St. John
Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole seasoning. Place fillets, skin-side down…
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Ingredients
- 6 Redfish fillets, skin-on, scales on (8-10 oz. each)
- 1 /2 cup Olive Oil
- 1 1 /2 Tbsp Creole Seasoning
- 2 Tbsp Parsley, chopped
- 6 Lemon wedges
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