From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Fish On The Half Shell It's easy enough. What you need is a hot outdoor grill (or a grill with a good exhaust fan indoors), some nice fish that gives whole sides of eight to ten ounces, some herbs and butter, and maybe some crabmeat. 1/4 cup white wine 1/4 cup olive oil 1 Tbs. soy sauce 1 Tbs. lemon juice 4 large fillets of drum, redfish, or sheepshead, skin and scales on 6 Tbs. butter 2 Tbs. finely chopped garlic 2 Tbs. chopped fresh oregano 4 sprigs parsley, leaves only, chopped Salt and cracked pepper to taste 1. Mix the wine, olive oil, soy sauce and lemon juice in a broad bowl big enough to fit the fish. Marinate the fish for about a minute, skin side up. 2. Place the fish skin side down on a preheated hot grill. Scatter the garlic, oregano, parsley, salt and pepper atop the fish. Place thin pats of butter on top each fillet. 3. Grill the fish without turning until the very top of the fish is distinctly warm to the touch. It's best when some of the butter falls into the flames and smokes up over the fish. The scales should char pretty black. Don't worry about the distinctive smell that comes at the beginning of the grilling. 4. Serve with lemon wedges or crabmeat in a light cream sauce. Serves four. Note: depending on the species, cutting fish like this often leaves bones in place. Tell your guests to be aware of that. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com