Fajita on the Half Shell
Delicious recipe for your redfish. It might be my favorite recipe so far!
Servings: 3 filets
Equipment
- Grill
Ingredients
- 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
Instructions
- 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!