Redfish on the Half Shell | Saveur

Ingredients

• 6 tbsp. unsalted butter, softened
• 1 tbsp. finely chopped shallots
• 1 tbsp. finely chopped cilantro
• 1 tsp. finely chopped thyme
• ¹⁄₂ tsp. chili powder
• ¹⁄₂ tsp. paprika
• 4 (10–12-oz.) boneless redfish, snapper, or sea bass filets, scales left on
• 1 tbsp. canola oil
• Kosher salt and freshly ground black pepper, to taste
• 12 thin lemon rounds