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Redfish On The Half Shell

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  Extra virgin olive oil 7 Tablespoon (1/4 Cup Plus 2 Tablespoons Plus 1 Tablespoon For Brushing)
  Redfish/Striped bass fillets 2 , with scales still on and pin bones removed
  Crushed red pepper 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Finely chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Garlic cloves 2 Medium, finely chopped
  Lemon wedges 4 (For Serving)
  Salt To Taste

1. Preheat the oven to 475° Lightly oil a large rimmed baking sheet. Lay the redfish fillets skin side down on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with the crushed red pepper and season with salt and black pepper. Roast on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
2. Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and black pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7654 Calories from Fat 971

% Daily Value*

Total Fat 288 g443.3%

Saturated Fat 41.5 g207.4%

Trans Fat 0 g

Cholesterol 2856 mg952%

Sodium 5358.3 mg223.3%

Total Carbohydrates 6 g2.1%

Dietary Fiber 2 g7.8%

Sugars 0.1 g

Protein 1252 g2504.6%

Vitamin A 13.2% Vitamin C 56%

Calcium 106.5% Iron 232.6%

*Based on a 2000 Calorie diet

Redfish On The Half Shell Recipe