There’s something satisfying about simplicity—a dish that doesn’t need to be overly complex for the ingredients to shine. Grilled fish on the halfshell is exactly that. Simple, unpretentious, and reliable, it’s a technique that lets the fish do the talking. For the uninitiated, “on the halfshell” simply means the skin stays on the fillet (scales and all). It’s a small detail, but one that makes a world of difference on the grill. The skin acts as a natural barrier, locking in moisture, and when it’s time to eat, the fillet lifts cleanly away with a fork.
This method works with just about any scaled fish filleted down the centerline—redfish, snapper, striped bass, you name it. I do recommend using fresh fish, or fish that’s been frozen for only a couple of weeks, for the best results. Today, I’m working with northern snakehead—a fish that’s become increasingly common in my home waters. Its firm, mild-flavored, white flesh makes it a versatile, grill-friendly canvas. If you’re working with something else, no worries—plenty of species are prime candidates for grilling on the halfshell. It’s a straightforward method that delivers great results with minimal fuss.
Grilled Fish on the Half-Shell Recipe
Serves: 4
Suggested species: redfish, striped bass, snakehead, larger snapper, larger sea bass, larger smallmouth bass, etc.
Ingredients:
- 2 lbs large fish fillet(s), skin & scales on (1 large fillet or 2 medium fillets; avoid small pieces as they may dry out)
- 2 tsp kosher salt
- 2 Tbsp packed brown sugar
- 2 Tbsp high-temp cooking oil (avocado, vegetable, or peanut)
- ½ stick (4 Tbsp) unsalted butter, cut into thin slices
- 2 lemons: 1 thinly sliced, 1 cut into wedges
- Fresh parsley, finely chopped, for garnish
- Dry rub (see below)
*You can substitute lime for lemon and cilantro for parsley for a bright, southwest flair.
Dry Rub (mix together):
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp celery seed
- 1 Tbsp paprika
Method:
- 1–3 hours before grilling: Pat the fillet(s) dry with paper towels. Place skin-side down on a rack set over a tray. Evenly sprinkle the kosher salt and brown sugar over the flesh side only. Refrigerate uncovered for 1–3 hours.
- Remove the fillet(s) from the fridge 20–30 minutes before grilling to temper slightly. Preheat the grill to 400–425°F.
- Drizzle the cooking oil evenly over the flesh. Rub or brush as needed to coat. Sprinkle the dry rub evenly across the top, then add a few lemon slices. Depending on the size of your fillet(s), you may not need the full amount of dry rub—use what you need and store the rest in an airtight container for later. The mix is versatile and works well in plenty of other dishes.
- Place the fillet(s) skin-side down on the grill over direct heat. Close the grill lid. Use the 8–10 minutes per inch rule as a baseline: for a typical 1 inch fillet expect about 8–10 minutes total; thicker fillets may take anywhere from 10–20 minutes. Check doneness by watching the fish turn opaque and testing how it flakes with a fork.
- About 5 minutes before the expected finish, scatter the slices of butter across the flesh. The butter will melt and baste the meat.
- When the fillet flakes easily and the interior is opaque, remove from the grill. Transfer to a serving platter and garnish with parsley. Use a fork to lift the meat off the skin (it should separate easily—if it doesn’t, it needs a bit more time). Serve with lemon wedges.
Until next time, enjoy—and good luck out there!
Article by Flylords Food Editor Kirk Marks, an angler, photographer, and culinary aficionado based in Kent Island, Maryland. Give him a follow at @kirkymarks.
