Redfish on the Half Shell | Saveur
The "half shell" in this classic Texas dish is actually the scales-on skin of the fileted fish.
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.saveur.com.
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
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