Grilled Redfish "On the Half Shell"

Cooking Instructions

Preheat the grill. Preheat a broiler to medium.

Brush the flesh side of the redfish with olive oil and season well with kosher salt and black pepper. Place the fillets on a hot grill, skin-side down, for 5 minutes, or until the skin is seared. Transfer the fish from the grill to a broiler pan or rimmed baking sheet and place it under a broiler for 3 to 5 minutes. Brush the onion rings lightly with olive oil and grill them until lightly charred and tender. Toss the onion and frisée with the balsamic vinegar. Top the redfish with the warm onion salad. Serve with the creamer potatoes and a small dish of warm Lemon Beurre Blanc (recipe follows).

Lemon Beurre Blanc 1 small shallot, chopped 1 1/2 teaspoons oil 1 lemon, peeled, seeded and sliced 1/2 teaspoon fresh thyme 1/2 teasoon peppercorns 1 small bay leaf 1/2 cup white wine 1/4 cup cream 1 pound unsalted butter, chopped and chilled Kosher salt and white pepper to taste Lightly sauté the shallot in the oil in a medium saucepan. Add the lemon, thyme, peppercorns, bay leaf and white wine. Reduce by one third. Add the cream and reduce by half. Add the butter piece by piece, stirring to incorporate after each addition. Season to taste with salt and white pepper. Strain through medium strainer before serving.

Healthy Hint:

Chef Tees notes: "We serve our Redfish on the Half Shell with a side of lemon beurre blanc. For a healthier version - just a squeeze of lemon does the trick."

Round Out the Meal:

With steamed broccoli or carrots.

Kid Friendly:

This is kid friendly!