At a glance
Leave the skin and scales on redfish fillets, brush the flesh with Cajun garlic butter and season it with blackening spice. Smoke them scale side down at 250°F to 275°F for 45 minutes to 1 hour, until they reach 145°F and flake easily. Spoon over more butter and scoop the fish straight off the skin.
Redfish on the half shell is a Gulf Coast classic. The fillets are cooked with the skin and scales still on, which act as a natural pan, holding in the juices and stopping the delicate fish from sticking or falling apart. Smoked over pecan wood with plenty of Cajun butter, redfish turns moist, flaky and full of flavor.
What is "on the half shell"?
When an angler fillets a redfish, or red drum, for the half shell, the skin and scales are left on one side of each fillet. Laid scale side down on the grill or smoker, the tough scales form a shell that protects the flesh from the heat. You simply scoop the cooked fish off the skin to serve. If you buy redfish from a fishmonger, ask for skin and scale on fillets.
Keeping it moist
Redfish is a firm, mild white fish that dries out easily. The scales keep the bottom moist, and a generous butter baste keeps the top from drying out. Pull it as soon as it reaches 145°F. For another Southern smoked fish, try our smoked catfish.
Recipe
Smoked Redfish
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 4 servings
- Smoker 250°F (121°C) to 275°F (135°C)
- Cook to 145°F (63°C)
- About 45 minutes to 1 hour
Ingredients
Redfish
- 2 redfish fillets with skin and scales on (half shells), about 1 to 1 1/2 lb (450 to 680 g) each
- 1 1/2 tbsp Cajun or blackening seasoning
- 1/2 tsp smoked paprika
- Lemon halves and chopped parsley, to serve
Cajun butter
- 6 tbsp (85 g) butter, melted
- 3 garlic cloves, grated
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
Equipment
- Smoker
- Instant read thermometer
- Wide spatula
Method
- Rinse the fillets and pat the flesh side dry. Leave the skin and scales on.
- Mix the Cajun butter ingredients.
- Brush the flesh generously with the butter and season it with the Cajun seasoning and paprika.
- Heat the smoker to 250°F to 275°F (121°C to 135°C) with pecan, oak or hickory.
- Lay the fillets scale side down directly on the grates.
- Smoke for 45 minutes to 1 hour, basting with more butter halfway, until the thickest part reaches 145°F (63°C) and flakes easily.
- Slide a wide spatula under the scales to lift each fillet off. Spoon over the remaining butter and serve with lemon and parsley, scooping the flesh off the skin.
Notes
- The scales act as a natural pan. They protect the flesh and keep the juices in.
- Leftovers flake beautifully into a smoked fish dip.
Serving ideas
- Straight from the shell with lemon, rice and a green salad.
- With smoked okra and corn on the cob.
- Flaked into tacos with slaw and remoulade.
Frequently asked questions
How long does it take to smoke redfish?
About 45 minutes to 1 hour at 250°F to 275°F, depending on the thickness of the fillets.
Can I smoke redfish without the scales?
Yes, but use a well oiled grill mat or foil, as skinless fillets stick and break apart easily.
What is the best wood for redfish?
Pecan is traditional in Louisiana. Oak and hickory also work well.
Sources: USDA safe minimum internal temperatures.