Grilled Redfish Slabs
(aka: on the Half Shell)



1 large (25-28 inches) freshly caught Red Fish

I lemon

1&1/2 cups ranch dressing

1&1/2 cup French’s fried onions

3Tbls. Cajun Spice (your rub or Tony Chachere’s/Zatarain’s)

1 Tbl. coarse black pepper


Clean fish by removing two slabs of meat from head and backbone.

STOP CLEANING! DO NOT remove skin, scales or rib bones.

Wash fish slabs and pat dry with paper towels.

Squeeze ½ Lemon on each slab.

Cover each slab with Cajun spice and pepper.

Spread 3/4 cup ranch dressing on each slab.

Cook scales side down on medium hot covered grill approx 10 minutes.

Sprinkle ½ fried onions on each slab and cook another 10 minutes

Note: Do not turn fish. Scales remain down for entire cooking time.

Remove fish to a platter or board when thickest meat is firm & flaky.

Serve by cutting portions directly off the skin & scales.

Tim Holmes

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