Redfish on the Half-Shell

Yesterday's post was about catching fish.  Today's post is about eating fish!  Our neighbors were looking to make some room in their deep freeze and asked if we'd like some fish?  How could we say no?  We thawed out the red fish and in the late afternoon, we built a nice fire in our fire pit with some pecan wood and let the wood burn down to make a nice coal bed. 

Once the fish were thawed out we seasoned them up with Tony Chachere's Creole Seasoning, butter and lemon juice.  Here they are - redfish on the half-shell:

The reason they are called Red fish on the half-shell is that they are filleted but one side still has the scales on it.

The "shell" makes it perfect for just laying the fish right on the grill.  It doesn't stick.  It's hard to burn.  We sliced up some onions, mushrooms, squash, and peppers and put them on the grill, too.  Soon, the fish were cooking.  We sat outside around the firepit and visited while the fish finished up.

We monitored the temp on the fish until they were done.  The smaller fish cooked quicker, so we allowed the bigger ones to continue cooking while we went inside and began to eat while all the food was hot.

The fish were DELICIOUS!  Even though the weather is getting a little cool.  The mosquitoes aren't as bad as during the spring and summer and cooking out is relaxing and enjoyable - something that we'll be doing more often.