- Redfish on half shell
- Cashew Pieces
- Fresh block of Parmesan cheese
- Old Bay or favorite fish seasoning
- Salt & Pepper
- Extra virgin olive oil (EVOO)
Crush the cashew pieces in a plastic bag using a soup can, kitchen mallet or rolling pin. Grate the block of Parmesan cheese. Mix a handful of the crushed nuts with a handful of grated cheese and add about 1 teaspoon of your favorite fish seasoning. Place half-shell of fish on aluminum foil, meat side up. Lightly coat the meat side of the fish with EVOO. Sprinkle with salt and pepper. Liberally coat the meat side of the fish with the crushed nut/ cheese mixture. Grate more Parmesan cheese on top. Place the aluminum foil with the fish on the grill or in the oven should stay skin side down. Do not cover the top with foil. Grill or bake for 6 to 10 minutes (depending on the fish size) or until the meat is flaky and the cheese coating has crusted and cooked to a golden brown. Note, other fish such as grouper or trout can be substituted in this recipe.