Spicy Redfish On The Half-Shell
- 1 3-5 lb. redfish (or any other fish)
- 3 strips thin sliced bacon (cooked half way)
- 1-2 pickled jalapenos (seeded and sliced into strips)
- 1/4 white onion (sliced into strips)
- 1 tbsp. dijon mustard
- 2 tbsps. butter (melted)
- pinch salt
- pinch pepper
- pinch paprika
- pinch garlic powder
- pinch dried parsley flakes
- vegetable oil or non-stick cooking spray
- Preheat gas grill; charcoal grill; or oven until temperature reaches 350 degrees. Halve and gut redfish but do not remove scales. If using another type of fish leave skin on and make a "shell" using aluminum foil. Make 6-8 slits in fish. Stuff each slit with a piece of jalapeno and onion. smear dijon mustard on fish. Drizzle melted butter over fish. Season fish with salt; pepper; paprika; garlic powder; and dried parsley flakes. Lay bacon strips on top of fish. If grilling, apply a light coat of oil to grill and place fish scale side down; if using an oven place foil/skin side down on a cookie sheet. Close lid to grill or oven door and cook approx. 20 minutes or until fish is opaque and flaky and bacon is cooked.
redfish, thin, white onion, mustard, butter, salt, pepper, paprika, garlic powder, parsley flakes, vegetable oil
Taken from www.epicurious.com/recipes/member/views/spicy-redfish-on-the-half-shell-1201520 (may not work)