Episode 203: Gulf Coast Grill

Jim Hunt’s Blackened Redfish “On the Halfshell”

Jim Hunt's Blackened Redfish

More Recipes from Episode 203: Gulf Coast Grill


Jim Hunt’s Blackened Redfish “On the Halfshell”

Recipe Notes

  • Yield: Serves 2
  • Method: Direct grilling
  • Equipment: Needle-nosed pliers


  • 2 large redfish fillets, scales left on
  • Extra virgin olive oil

For the Blackening Mixture

  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper

For the Herb Butter

  • 6 tablespoons butter
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • Coarse salt
  • 1 Freshly ground black pepper

Recipe Steps

1: Make the blackening mixture, if using. Combine the salt, garlic and onion powders, paprika, black pepper, and cayenne pepper in a bowl and mix with your fingers. Alternatively, use your favorite commercial blackening rub.

2: Run your fingers over the fish fillets, feeling for bones. Pull out any you find with needle-nose pliers. Lightly oil the fish fillets with olive oil, then season generously with the blackening mixture.

3: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil well.

4: Make the herb butter: Melt the butter in a small saucepan.

5: Arrange the fish fillets, flesh side down, on the grill grate and grill until nicely browned, about 3 minutes. (Jim grills with the lid down.) Using a spatula and tongs, carefully turn the fish over and continue to cook for 3 minutes until the fish is cooked through. To check for doneness, press the fish with the tip of your finger. It should flake easily.

6: Transfer the fish to a platter or plates, scale side down, and drizzle with some of the herb butter before serving.

Recipe Tips

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