Pier 6’s Redfish “on the Half Shell”
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!
Ingredients
Chimichurri
- 1 cup olive oil
- ¼ cup finely chopped parsley
- ¼ cup finely chopped mint
- ¼ cup finely chopped cilantro
- 2 Tablespoons red wine vinegar
- 1½ teaspoons finely grated garlic
- 1½ teaspoons minced shallot
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon red pepper flakes
- ½ lemon zested and juiced
- ½ lime zested and juiced
- Kosher salt and pepper
Redfish
- 2 pounds redfish filets scale and skin on
- ½ cup vegetable oil
- Watercress, thinly sliced radishes, and thinly sliced scallions for garnish
Instructions
Make the 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!
Notes
This recipe is courtesy of Pier 6.
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