Red Fish on the Half Shell Recipe

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Prep for the Red Fish:  Red Fish is a fish that is fished in the marshes of South Louisiana. They can be kept from 16 inches, minimum, total length. Five fish per person daily bag limit with not more than one exceeding 27 inches. The bigger they are the better it is to cook them on a bbq pit. The scales are very large and the skin can get a little tough. When you get home with a nice amount of fish, it is always easy to just cut the sides off the fish with the skin and scales still on.
For the Corn Breas Keep the Bacon fat on the side.  Combine in a small mixing bowl 1/8 cup of the molasses, eggs, butter and milk.  Combine dry ingredients in a large mixing bowl, mix wet into dry.  Rub the bottom of the baking pan with the bacon fat.  Bake at 350 for 15-18 minutes. Check with a tooth pick to make sure it is completely done.  When finished brush the top with the remaining molasses and keep warm.
To Serve: • Pre heat a grill or a BBQ pit. • Get the corn bread working before putting the fish on the grill as it will take longer to cook. • Season the Red Fish with salt and pepper. • When grill is ready place the fish skin side down on the grill. • Baste or brush the butter sauce on the fish every 4 to 5 minutes depending on the size of the fish. If it is a smaller fish brush every minute or so. • Do not move the fish until it is cooked through. • Cooking the fish will keep it very moist. • When finished cooking place the whole side on a platter or if it is big enough just leave on the grill with the grill off. • Use a knife to cut portions off of the skin and serve with a side of the corn bread. • Cold beers or a glass of wine go exceptionally well with this dish. • Enjoy


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