Jul 14 2026
Restaurants›Patio 44 Gulfport›Patio 44 Redfish On The Half Shell Recipe

Patio 44 Redfish On The Half Shell Recipe

Inspired by Patio 44 Gulfport
Time1h
Serves4

Blackened redfish on the half shell, crawfish cream sauce, gouda grits

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Ingredients

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Fish

Crawfish Cream Sauce

Gouda Grits

Method

Preparing the Redfish

  1. 1

    Season the Fish

    Pat the redfish fillets dry with a paper towel. Rub the Cajun seasoning evenly over both sides of each fillet.

  2. 2

    Cook the Redfish

    In a large skillet, heat the olive oil over medium-high heat. Place the seasoned redfish fillets skin side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.

Making the Crawfish Cream Sauce

  1. 3

    Sauté Garlic

    In the same skillet used for the redfish, add the butter and melt over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  2. 4

    Add Crawfish and Cream

    Stir in the crawfish tails and cook for 2 minutes. Then, pour in the heavy cream, salt, and black pepper. Simmer for about 5 minutes until the sauce thickens slightly. Add the sliced green onions and stir to combine.

Preparing Gouda Grits

  1. 5

    Cook the Grits

    In a medium saucepan, bring the water to a boil. Gradually stir in the corn grits and add the salt. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally until the grits are thick and creamy.

  2. 6

    Add Cheese and Butter

    Once the grits are cooked, stir in the shredded gouda cheese and butter until melted and well combined. Adjust the seasoning with more salt if necessary.

Plating

  1. 7

    Serve the Dish

    On a serving plate, spoon a generous portion of the gouda grits. Place a redfish fillet on top and drizzle with the crawfish cream sauce. Garnish with additional green onions if desired.

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