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Started By
Message
Grilling Redfish
Posted on 5/26/15 at 11:15 pm
Posted on 5/26/15 at 11:15 pm
A few buddies and I caught some redfish a few days ago, and I plan on grilling them tomorrow. I have never grilled/cooked redfish before so I thought I'd ask you guys on here. What are some good ways to season them, and how long do I cook the fillets for? TIA
11
Posted on 5/26/15 at 11:22 pm to JTemp23
The outdoor board is a good place to also ask this question. They do their own cooking and drinking daily thread, as well as offer recipes on fish and game.
Sorry I can't offer an actual recipe. Although I know one calls for like mayo and parmesan cheese.
Sorry I can't offer an actual recipe. Although I know one calls for like mayo and parmesan cheese.
Posted on 5/26/15 at 11:27 pm to JTemp23
Clean and debone them, cut them in half but keep the scales on. Brush them with a little butter and/or olive oil, sprinkle with a little Creole seasoning, and grill them with the scales serving as a half shell.
Posted on 5/26/15 at 11:29 pm to geauxpurple
Thanks guys, I will post on there!
Posted on 5/27/15 at 5:50 am to JTemp23
GP gave you good advice. Keep the seasoning simple. When the filet is opaque and "puffs" a bit it's done. Don't overcook. A spritz of fresh lemon to finish.
This post was edited on 5/27/15 at 6:48 am
Posted on 5/27/15 at 5:54 am to geauxpurple
quote:
debone them
Why?
Posted on 5/27/15 at 6:07 am to Mo Jeaux
It's a half shell recipe. That's how it is done.
Posted on 5/27/15 at 6:41 am to JTemp23
Season them however you like. When doing them on the half shell I place them on the grill flesh side down first for no longer than 3 min depending on the size of the fish. After that I flip them to the scale side down and let them go for another 7ish min. The meat will flake away from the shell when they are done. The time will depend on the fish and your grill.
Posted on 5/27/15 at 7:25 am to JTemp23
Degut and descale. Slice some slits on each side of fish. Put lemons, sliced shallots, and salt inside. Grill whole.
Meanwhile make a salsa verde with salt, cilantro, parsley, red chili flake, vinegar, and olive oil.
Meanwhile make a salsa verde with salt, cilantro, parsley, red chili flake, vinegar, and olive oil.
Posted on 5/27/15 at 7:32 am to BlackenedOut
simmer in tamarind sauce.
Posted on 5/27/15 at 7:49 am to BlackenedOut
How big are the fish ?
Posted on 5/27/15 at 7:50 am to geauxpurple
Interesting comments. I've never heard clean and debone I've always used filet them. Or descale and degut. I've always just heard/used gut and scale.
Just an observation.
If I do them on the half shell I filet out leaving skin and scales on, can cut out the rib cage if you like but work around those bones for some good meat. Butter, seasoning, lemon and I like to brush a couple of them lightly at the end with BBQ sauce and just let it set. Wife doesn't like this but it's just a bit different.
I like them whole although I prefer trout or snapper. If whole be sure to remove the gills and wash well. Stuff with herbs, salt and pepper and roast. This gives you the collar and cheek which are good and if adventurous eat an eyeball. Nice with a big piece of cartridge in the middle.
Redfish I actually prefer to filet completely out, cut into pieces, season, dredge through melted butter and drop into a scorching hot cast iron skillet. Then serve over the top of a nice shredded iceberg remoulade. Something about that cold crisp shredded lettuce and that hot crispy redfish works well.
Just an observation.
If I do them on the half shell I filet out leaving skin and scales on, can cut out the rib cage if you like but work around those bones for some good meat. Butter, seasoning, lemon and I like to brush a couple of them lightly at the end with BBQ sauce and just let it set. Wife doesn't like this but it's just a bit different.
I like them whole although I prefer trout or snapper. If whole be sure to remove the gills and wash well. Stuff with herbs, salt and pepper and roast. This gives you the collar and cheek which are good and if adventurous eat an eyeball. Nice with a big piece of cartridge in the middle.
Redfish I actually prefer to filet completely out, cut into pieces, season, dredge through melted butter and drop into a scorching hot cast iron skillet. Then serve over the top of a nice shredded iceberg remoulade. Something about that cold crisp shredded lettuce and that hot crispy redfish works well.
Posted on 5/27/15 at 8:01 am to Martini
quote:
Something about that cold crisp shredded lettuce and that hot crispy redfish works well.
I know what you mean
Posted on 5/27/15 at 8:19 am to JTemp23
How did you clean them? That changes the advice I have greatly.
Posted on 5/27/15 at 8:20 am to JTemp23
Do what GP said and then put crawfish etouffee on top of it
Posted on 5/27/15 at 8:34 am to BlackenedOut
quote:
Degut and descale. Slice some slits on each side of fish. Put lemons, sliced shallots, and salt inside. Grill whole. Meanwhile make a salsa verde with salt, cilantro, parsley, red chili flake, vinegar, and olive oil.
quote:
BlackenedOut
This guy knows how it's done.
Posted on 5/27/15 at 8:51 am to JTemp23
Leave the skin on the filet.
Put skin side down on the grill.
Brushy with butter or olive oil. Season with salt, pepper, and cyanne. Add a little lemon juice.
Cook on a charcoal Grill until the top of the fish is white and little puffy and it flakes with a fork. Do not overcook. Remember it will cook a little more when you take it off.
Cooking fresh caught red fish any other way is blasphemy.
Put skin side down on the grill.
Brushy with butter or olive oil. Season with salt, pepper, and cyanne. Add a little lemon juice.
Cook on a charcoal Grill until the top of the fish is white and little puffy and it flakes with a fork. Do not overcook. Remember it will cook a little more when you take it off.
Cooking fresh caught red fish any other way is blasphemy.
This post was edited on 5/27/15 at 8:54 am
Posted on 5/27/15 at 8:54 am to Breesus
quote:
filet
quote:
blasphemy
Yes, I agree that filleting fresh caught redfish is blasphemy.
Posted on 5/27/15 at 8:55 am to Mo Jeaux
You know what I meant
Posted on 5/27/15 at 8:58 am to Breesus
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