Grilled Redfish on the Halfshell Topped with Watermelon/Mango Salsa

Thanks to all you readers out there who signed up for Groomer Seafood’s Newsletter and put my name down as the referer!  I won $100 worth of seafood AND my Escolar Topped with Tomato-Mint-Basil Salsa was the featured recipe in their newsletter!  If you love seafood and would like to keep up with their weekly specials, click “here” and sign up at the bottom!

Redfish on the Halfshell was Groomer’s Labor Day special last week.  “On the Halfshell” literally means that the meat is left with the skin and the scales still attached, forming a shell-type barrier between the flesh and the flame.  What a FANTASTIC fish to put on the grill!  Grillmaster “Hubby” says he preheats the grill on high, wipes the grates down with oil, then turns the heat down to medium.  Place the fish scale side down, close the lid and grill for about 5 minutes, then carefully flip the fish flesh side down, close the lid, and grill about 4 minutes longer.

Seasoned Redfish on the Halfshell

Before grilling, I seasoned the fish with a new spice that I picked up at Groomers called “Rick’s Treaux Texas Style Lime Garlic Pepper Seasoning”.  You can use it on just about anything, but it really was delicious on the fish, and everyone gave it a BIG thumbs up!

Ricks Treaux Texas Style Lime Garlic Pepper Seasoning

I topped the grilled fish with my Watermelon/Mango Salsa, and, I have to say, it was a real winner!

Grilled Redfish on the Halfshell with Watermelon/Mango Salsa

Grilled Redfish on the Halfshell Topped with Watermelon/Mango Salsa

Printable Recipe

Ingredients:

Redfish on the halfshell
Seasoning of choice (I used Ricks Treaux Texas Style Lime Garlic Pepper Seasoning)

Preheat grill on high for about 10 minutes.

Pat fish dry with paper towels, and season liberally.  Once grill is preheated, wipe grates down with oil, and turn heat down to medium.  Place fish scale side down, close lid and grill for about 5 minutes.  Carefully flip the fish to flesh side down, close lid, and grill about 4 minutes longer.

Serve with Watermelon Mango Salsa.


Watermelon/Mango Salsa

Ingredients:

2 mangoes, peeled and diced
2 Cups diced watermelon
1-2 serrano peppers, diced (optional)
1/2 red onion, diced
1/2 Cup cilantro, chopped
Squeeze of lime
1/2 Teaspoon sugar (only if needed for sweetness)

Liz’s notes:
1. Make sure your mango and watermelon are at their peak and full of flavor for best results.
2. My family likes things “Spicy”, so I use serrano peppers.  Jalapeno peppers would be a little milder, or you can leave them out completely.

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3 Responses

  1. Please post the green bean and arugula salad you made to go with the fish. It was probably my favorite side dish you have made, aside from the long time favorite tabouli!

  2. Liz,

    Troy and I are going to try this on Thursday. I was wondering if there is a special place that you buy your fish? Also, is “Rick’s” sold at HEB? I hope you’re doing well.

    -Mac

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