Red Fish On The Half Shell

• 1, 7 pounds Red Fish, filleted in two halves, skin and scales intact
• 1-2 Lemons, thinly sliced and seeds removed
• 2 Shallots, thinly sliced
• 2 tablespoons Your favorite seasoing mix (I prefer Old bay)
• 1\ cups Unsalted butter, melted
• 2 teaspoons Parsley, roughly chopped
• Pam cooking spray, enough to heavily cover the fish skin, scales

1. Prepare your grill to medium high heat.
2. Pat your filets until completely dry ad spray the Pam on the skin side. Note, heavily coat the skin to avoid sticking to the grill.
3. Place on the grill, skin side down. You will not flip the fish at all!
4. While on the grill cover the flesh side with first the seasonings, then the shallots and ten the lemon slices. Close the grill for 20 minutes.
5. In the meantime, melt the butter and chop the parsley.
6. After 20 minutes, check the fish for doneness by lifting the lid and piercing a fork in the thickest part of the fish. It should give little resistance and flake away. If it is not done, close the lid and continue cooking in 3 minute increments.
7. When done remove the fish from the grill and place on platter. (Ifrnyou want to remove the skin, carefully do so with a fish spatula at this point, but it is not necessary. Obviously, the skin is not eaten).
8. Baste cooked fish with melted butter and garnish with parsley.

red fish, lemons, shallots, favorite seasoing mix, butter, parsley, spray

Taken from food52.com/recipes/36555-red-fish-on-the-half-shell (may not work)