Fajita on the Half Shell

This Fajita on the Half Shell recipe is sure to have the pickiest eater drooling.

Jesse Griffiths has a recipe on the MeatEater website that uses redfish on the half shell and an onion butter. My family absolutely loves this recipe. It is simple and delicious. However, I wanted to make it better. Being from the great state of Texas and have a lot of Mexican influence, I wanted to give it a little flair. Nothing crazy, but I wanted to add some more spice and veggies. AND WOW. This recipe outdid itself. My husband even said, “I didn’t know the half shell recipe could get better, but there… You went and did it.”

This recipe is crazy good. Just typing this makes me want to eat it again. We had absolutely no leftovers in this house. Sad! (but it was too good…)

On another note, this recipe uses 3 fillets. It may seem like a strange number, but being that the limit for redfish in Texas is 3, by using 3 fillets, you will be able to either make another recipe or double this one. Heck! You could even try both mine and Jesse’s and let me know which you think is better! Enjoy!

Fajita on the Half Shell
Fajita on the Half Shell
Print Recipe
5 from 1 vote

Fajita on the Half Shell

Delicious recipe for your redfish. It might be my favorite recipe so far!
Prep Time55 minutes
Cook Time20 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Fajitas, Fish, Mexican, Redfish
Servings: 3 filets
Author: Sophie May



  • 3 redfish fillets on the half shell skin and scales left on
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 large onion julienned
  • 3 sticks of salted butter
  • Salt and Pepper

Fajita Seasoning:

  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp onion powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • ¼ tsp salt


  • Cut a few slashes in the redfish fillets, season with salt and pepper and set aside in the refrigerator.
  • Combine fajita seasonings in a bowl.
  • In a medium pot, melt the butter over medium heat.
  • Add the onions, peppers, and 1.5 T of fajita seasoning. Stir to combine.
  • Cook the onions and peppers, stirring occasionally, until browned and soft, about 20-25 minutes.
  • Chill the onion, pepper, and butter mixture until it is spreadable, about 30 more minutes in the refrigerator or freezer. I use the freezer if I am in a time crunch and stir it every 5 or so minutes to keep it from getting too hard.
  • Preheat a grill to high. I use a nonstick grill tray to avoid a mess.
  • Remove fillets from the fridge and season them with the remaining fajita seasoning.
  • Divide the onion pepper butter between fillets and spread it evenly over the meat sides.
  • Place the fillets scale side down over the hot fire.
  • Cook until the fillets are cooked through at their thickest parts, about 10-15 minutes, closing the lid of the grill for the last 5 minutes to help cook the top. Enjoy!

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating