Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Teriyaki injected tenderloin, Grilled spaghetti, Fried ribs, Sausage dip.
If you like tasty meals that are easy to prepare and cook, then y’all are going to love this month’s recipe, Half Shell Redfish on the grill. Redfish is one of my all-time favorite fish to catch and eat. They fight like a juiced up bass and are as tasty as a fish can get, so they are a win-win for a guy like me. There are several ways to prepare redfish so I figured I would share one of my simplest, yet most delicious recipes for ‘em.
What I mean by “half shelled” is that I don’t skin or scale one side of the fillets I get off the redfish. I leave the scale side completely intact and will eventually use that side to cook the fish on. The scales protect the fragile meat and help slow cook it to perfection.
I caught these redfish back in October out on the St. Johns River. Yes, the same river we had a Bassmaster Elite Series event on earlier this year. They looked like the perfect eating size so I figured I’d clean them to grill up later. I removed the fillet from the fish but left the meat “half shelled,” or on the skin and scalos. Then I tossed the fillets into the freezer until I was ready to grill them.
Grilled half shell redfish
Ingredients: Half shell redfish – tub of Butter – Old Bay Seasoning – Old Bay Minced Garlic – onions – macaroni (or rice)
Tools: Charcoal – hickory wood chunks for smoky flavor
Prep time: After the redfish is cleaned – 10 minutes of prep time tops
Cook time: Cook the redfish scale side down for around 20 minutes at 300 degrees