Redfish on the Half Shell with Onion Butter | MeatEater Cook
There are endless variations on the classic Gulf Coast technique of half-shelling, or cooking fish in the handy vessel of its own skin and scales. This butter- and onion-rich preparation shines...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 2 one-pound redfish or black drum fillets, skin and scales left on
- Salt and pepper
- 2 large onions, sliced thinly
- 12 oz. butter
- 2 bay leaves
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