Red fish on the half shell.

Name: Red fish on the half shell.
Ingredients: Whole red fish, on the half shell (filleted but left attached to the scales); Acre's house red-fish rub (Bancroft makes it at the restaurant); Creole tomato butter; Fresh parsley, cut

Chef David Bancroft of Acre cooks it scales-down on the open flame. Drop the smoke dome when the fire flares too hot. Finish with Creole tomato butter and parsley.

On aPioneer →

whole red fish scales-down over open flame, bronze char, creole tomato butter pooling

Walkthrough

Ingredients

Whole red fish, on the half shell (filleted but left attached to the scales)
Acre's house red-fish rub (Bancroft makes it at the restaurant)
Creole tomato butter
Fresh parsley, cut

Steps

01Season the half-shell fish generously with the red-fish rub.
02Place scales-down right over the open fire. "On the half shell means technically on the scales."
03When the fire flares too hot, drop the smoke dome. "If that fire is ripping way too hot, it's literally as simple as that — take the smoke dome."
04Cook until the flesh turns bronze.
05Top with dollops of Creole tomato butter.
06Scatter fresh parsley. Serve immediately.