Fish on the Half Shell

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

If you cut big fillets from a redfish or drum and leave the skin and scales on, you can grill it over a hot fire without having to turn it. The skin and scales get black, but the fish stays moist because it’s steaming in its own juices. You absolutely must do this outdoors because the smell of the burning scales in the beginning is not the nicest thing you will ever sniff. (Don’t worry—it won’t affect the flavor of the fish.)