{"id":20290,"date":"2021-04-20T13:19:41","date_gmt":"2021-04-20T17:19:41","guid":{"rendered":"https:\/\/evergreendelivery.bike\/reds-best-fresh-local-boston-fish-delivery\/?p=20290"},"modified":"2021-04-21T15:59:12","modified_gmt":"2021-04-21T19:59:12","slug":"redfish-on-the-half-shell","status":"publish","type":"post","link":"https:\/\/evergreendelivery.bike\/fresh-local-boston-fish-delivery\/redfish-on-the-half-shell\/","title":{"rendered":"Redfish on the Half Shell"},"content":{"rendered":"

Serves<\/strong>: 4
\nCook Technique:<\/strong> Bake
\nDifficulty:<\/strong> Medium
\nTotal time:<\/strong> ~25 minutes
\nSource:\u00a0<\/strong>Food & Wine<\/a><\/p>\n

Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin (“on the half shell”). You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish\u2014a white-fleshed fish with big scales that are hard to remove\u2014is an ideal choice, but striped bass is great too.<\/p>\n

Ingredients<\/h3>\n
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  • 2 redfish or striped bass fillets, with scales still on (about 2 1\/2 pounds) and pin bones removed<\/li>\n
  • 1\/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing<\/li>\n
  • 1\/2 teaspoon crushed red pepper<\/li>\n
  • Salt and freshly ground pepper<\/li>\n
  • 1\/4 cup minced flat-leaf parsley<\/li>\n
  • 2 garlic cloves, minced<\/li>\n
  • Lemon wedges, for serving<\/li>\n<\/ul>\n

    Instructions<\/h3>\n
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      Preheat the oven to 475\u00b0. 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 pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.<\/p>\n<\/div>\n<\/div>\n<\/li>\n