Redfish on the Half Shell

  • 4 redfish fillets, skin on
  • Honey Cilantro Glaze
  • ¼ cup cilantro leaves, finely chopped
  • ½ cup honey
  • Zest from half a lime
  • Juice from half a lime
  • Small clove garlic, minced
  • Salt and pepper to taste
  • Heat glaze ingredients in a sauce pan (about 5 minutes) and cool. Reserve half the glaze
  • Place redfish skin side down on preheated grill and brush glaze on top of fillets
  • Grill redfish over medium direct heat until redfish flakes easily with a fork
  • Spoon remaining glaze on cooked fish
  • Pickled Cole Slaw
  • ½ head cabbage, finely shredded
  • ½ carrot shredded
  • ¼ white onion, thinly sliced
  • 1?3 cup + 2 teaspoons sugar, divided
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • ½ teaspoon salt
  • ½ cup vinegar
  • 1?3 cup vegetable oil

 

Layer cabbage 2″ thick in a large bowl; then layer onions ¼” thick and repeat layers of cabbage and onions. Sprinkle 1?3 cup sugar over top of the layers.
Heat 2 tsp sugar, dry mustard, celery seed, salt, vinegar and oil in a medium saucepan.
Bring mixture to a rolling boil and pour immediately over cabbage mix. Do not stir. Cover and refrigerate 4 hours. Stir mixture before serving.

Serves 4 about 20 minutes

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