Redfish on the Half Shell
The "half shell" in this classic Texas dish is actually the scales-on skin of the fileted fish.
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Cooking tools:
- Grill
- Hand mixer
- Pepper mill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
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
- freshly ground black pepper
- 12 thin lemon rounds
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