This dish from Pier 6 in San Leon is one of their most popular dishes and you’ll see why! The redfish is served “on the half shell,” which means that the filets still have skin and scales, this shields the fish from overcooking and allows it to stay perfectly moist. It pairs nicely with the bright, herbaceous chimichurri!
In a medium bowl, combine all ingredients and whisk together. Cover, refrigerate and let marinate for at least 2 hours before using.
Prepare the Redfish
Season the fish with salt and pepper on the flesh side.
Preheat your grill to medium high. Brush the redfish with vegetable oil and place flesh side down for about 2 minutes, until the fish has nice grill marks. Flip to the scale side and cook for about 5 to 7 minutes, until the fish is cooked through.
Spoon the chimichurri over the redfish and garnish with radish, green onion and watercress!