Redfish on the Half Shell with Onion Butter
You need this versatile Onion Butter in your repertoire--period. You can thank our friend Jesse Griffith’s, chef/owner of Dai Due Butcher Shop and Supper Club in Austin, for the recipe, which he shared at a recent backyard cookout. Cooking fish “on the half shell,” he explained, simply means relying on the skin and scales of the fish to serve as a handy cooking vessel for tender, buttery fish–no flipping required. Seasoned with Fish Monger and topped with the buttery, caramelized onions, each filet of grilled fish becomes a feast.
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