- 6 (7-ounce) fillets of redfish, skin and scales on, with pin bones removed
- 1 ½ teaspoons kosher salt
- Scant 1 ½ teaspoons ground black pepper
- Scant 1 ½ teaspoons red pepper flakes
- 4 garlic cloves, very thinly sliced
- ½ cup good quality extra-virgin olive oil
- 1 tablespoon coarse sea salt
- ½ cup chopped Italian parsley
- 2 large lemons, halved
Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet, season with the salt, pepper, and red pepper flakes. Top the fillets with the sliced garlic and drizzle with half of the olive oil. Use your fingers to distribute the oil and seasonings evenly over fish, then set the fish aside to marinate while you heat the grill.
Fire up the grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.) Place the fillets scale side down on the hot grill. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half shell” on an oiled baking sheet in a 475 degree F oven for 6 to 8 minutes.)
Using a metal spatula, transfer the fillets to serving plates and top with the sea salt and parsley, a little extra olive oil, and lemon juice.