Redfish on the Half Shell

[karstopo]

Made redfish on the half shell tonight, first time in years. This time I used a little harissa paste to pre-season the fish, along with fresh minced garlic. The harissa was a good move. Only a teaspoon per half if even along with the garlic, olive oil, salt and pepper.

Served a side dipping sauce of harissa stirred into greek yogurt.

Fish was pulled off the 375-400°grill at around 155°. Took about 15-20 minutes. Flaky and moist.

Definitely going to make this again.

[Kayak Kid]

looks delicious. I'll have to try using the harissa paste along with my usual salt, pepper, garlic, olive oil combo. I do finish my fillets with butter and lemon. Now and then, I'll forgo the lemon and butter and, pour a tablespoon of brandy on the fish and serve it flaming.

[karstopo]

looks delicious. I'll have to try using the harissa paste along with my usual salt, pepper, garlic, olive oil combo. I do finish my fillets with butter and lemon. Now and then, I'll forgo the lemon and butter and, pour a tablespoon of brandy on the fish and serve it flaming.

I meant to serve this with lemon, but forgot. I did serve a sauce of greek yogurt and harissa on the side to dip the fish in.

The flaming brandy sounds exciting and dramatic and a must try.