Baked Redfish on the Half Shell

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wwltv.com

Posted on June 23, 2011 at 1:47 PM

 

1 cup extra virgin olive oil
1 16 ounce bottle Italian Salad Dressing
2 tablespoons Balsamic vinegar
2 tablespoons lemon pepper seasoning
3 tablespoons Sicilian seasoning
2 tablespoons seafood seasoning
1 teaspoon onion powder
1 teaspoon garlic salt
4 redfish fillets scales on, trimmed and deboned
1 bunch green onions, thinly sliced
2 whole lemons, thinly sliced
1 cup Italian flatleaf parsley, minced
Paprika for garnish

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture is uniformly blended. 

Then pour out half of the mixture into a shallow baking pan.
 

At this point, take the fillets which have been trimmed and deboned and place them “meat-side down” into the marinade. 

To achieve the best results, do the fillets one at a time and slosh them around in the mixture until every part of the fish is coated. 

When you've done them all, place them into the baking pan containing the marinade, cover them with heavy duty aluminum foil, and marinate them in the refrigerator overnight. 

By the way, that half of the marinade you didn't use should be covered with plastic wrap and also stored in the refrigerator.
 

When you're ready to cook, preheat the oven to 450 degrees, take the fillets from the fridge, and place them side by side (without overlapping!) on a raised baking rack in a large sheet pan. 

Then with a chef's spoon generously ladle some of the marinade from the basting pan over the fish and evenly rub it into the fillets with the bottom of the spoon.
 

Now take a sharp knife and make four equidistant crosswise cuts in the fillets. 

This delineates the serving portions in each fillet and allows the marinade to seep into the meat. 

Finally, generously sprinkle each fillet with paprika.
 

All that's left is to slide the sheet pan into the oven and bake the fillets for about 15 to 18 minutes (or until the fish flakes easily with a fork). 

I suggest that about 5 minutes before the fish is done, you slide the pan halfway out of the oven and cover each fillet with several slices of lemon and a generous sprinkling of parsley. 

You can also baste the fish as it cooks (if necessary) with that half of the marinade you saved.
 

A crisp cold salad, a pan of au gratin potato casserole, and a glass of chilled white wine is all you need to top off one of the best redfish dishes you've ever had!
 

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Chef’s Notes:

  1. To enjoy the fillets without having to worry about the belly bones, all you need to do is take a paring knife and cut a small channel on each side of the bones to loosen them from the meat.  Then with a pair of kitchen pliers you simply pull the bones out of the fillets.  It's a little extra effort, but it's worth it.
  2. The fish is served using the scales as a serving platter.  Just be sure to leave the bloodline on the scales--it will make the fillets taste bitter if eaten.
  3. This recipe can also be done on your grill.  Use the extra marinade to baste as they cook.

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