Danny Peyton’s Half-Shell Redfish

Years ago, Danny Peyton passed along his version of “Redfish on the Half-Shell” and it continues to be my favorite redfish grilling recipe. Grilling fresh fillets with the skin and scales intact is perhaps the best way to capture all the natural juices that lend so much flavor.  We enjoy experimenting with various seasonings and flavors but somehow we always come back to Danny’s old original recipe. Give it a try; it’s been a longtime favorite here at the Cisneros house.  –Capt. Ernest Cisneros

1/4 cup Italian dressing                        
1/4 stick butter or margarine                            
1 Tbs mayonnaise or Miracle Whip
1 Tbs mustard    
1/4 cup diced green bell pepper
1/4 cup diced onion
Salt and black pepper to taste
Lemon pepper to taste
Garlic salt to taste
Tone’s Southwest Chipotle seasoning    
Paprika


1. In small sauce pan or microwave-safe bowl, combine butter or margarine, mayonnaise, mustard, and Italian dressing. Warm and stir until well blended.
2. Start with two redfish fillets, skin and scales intact, skin side down.
3. Baste liberally with mixture.
4. Sprinkle salt, black pepper, paprika, garlic salt, lemon pepper, and Southwest Chipotle seasoning for added flavor.
5. Sprinkle diced onions and green pepper evenly over fillets.
6. Place fish on hot grill, skin side down.
7. If desired, baste fillets with any remaining mixture after 10 minutes on grill.
8. Grill fillets until easily flaked with fork, 15 to 25 minutes depending heat and thickness. Do not overcook!
10. Remove from grill and carefully scoop fish from shell with spatula to serve.