Hey guys, it’s Kayla Waller with Waller Adventures, and in this video I’m grilling up a legit Redfish on the Half Shell—meaning the skin AND the scales are still on. I even call myself out because in an older “half shell” video, I realized halfway through cooking the fillets didn’t have scales, so it technically wasn’t half shell. This time, I’ve got the real deal (Jen caught this redfish), and I show you how I prep it, trim out any bones and stomach lining, rinse it, and pat it dry before seasoning. I also make a cucumber tomato salad earlier in the day so it can chill in the fridge for dinner. I mix up a quick dressing with apple cider vinegar, white vinegar (since I didn’t have balsamic vinaigrette), lemon juice, parsley, Himalayan pink salt, and bay leaves, then load it up with a whole cucumber, a whole container of cherry tomatoes, and a whole thing of diced red onion—because I’m making it as a real side, not a tiny single serving. On the grill, the scales/skin protect the fish while it cooks, and I top mine with orange slices so the citrus juices seep in. When it’s done, the meat comes right off the skin, the flavor is lemon-butter-garlic with that extra orange kick, and it honestly turned into my new favorite summer dish.