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Started By
Message
Redfish on the half shell
Posted on 12/16/08 at 8:23 am
Posted on 12/16/08 at 8:23 am
Have some redfish from this weekend still on the scales. I’m going to cook them on the grill tonight. I’ve never done this before. What’s your favorite seasoning combination for this? also, I’m figuring cooking it on medium heat until the fish is white and looks done. Is this about right?
4
Posted on 12/16/08 at 8:37 am to Coon
Yes, medium heat is perfect. Cook until the meat flakes with a soft pull with a fork, usually 20-30 minutes, depending on the thickness of the filets.
For seasoning, there really is no right or wrong way, but here's some ideas:
Season the fish with salt and black pepper. Melt some butter and toss in some garlic and green onions. Baste the fish continually while cooking, and sprinkle on some shredded parmesan cheese about 5 minutes before pulling the fish off, or
Brush fish with olive oil. Season with salt and red pepper (or your favorite cajun seasoning), some garlic, basil, and oregano. Slice a lemon and and place on the fish, then grill.
For seasoning, there really is no right or wrong way, but here's some ideas:
Season the fish with salt and black pepper. Melt some butter and toss in some garlic and green onions. Baste the fish continually while cooking, and sprinkle on some shredded parmesan cheese about 5 minutes before pulling the fish off, or
Brush fish with olive oil. Season with salt and red pepper (or your favorite cajun seasoning), some garlic, basil, and oregano. Slice a lemon and and place on the fish, then grill.
Posted on 12/16/08 at 9:25 am to Coon
Season Fish Filets (with scales still on) as you like. Snapper, Redfish, Amberjack or Grouper work well.
Get Grill warmed to a low fire.
Prepare baste of real Butter, Lemon Juice and Garlic Powder.
Slice Onion to cook on top of fish.
Cook directly over heat, basting frequently, until fish starts to flake. A large Spatula works well for moving fish as needed. DO NOT OVERCOOK!!! Watch closely.
Note: If you are cooking other items on Grill, use a seperate utensil.
When done, remove entire fish to a serving tray. When serving, scoop fish off of its shell to plates (do not use the same utensil you cooked with).
A Hollandaise, Bernaise or other Sauce of your choice to top Fish with works well, but not required. If you really want to get fancy, some sauted Shrimp, Crabmeat or Crawfish added to a Creme Sauce to top fish with, will make you think you are a real Chef.
Have any other side dishes prepared prior to cooking fish. Serve right off the grill.
Very easy dish to prepare.
Get Grill warmed to a low fire.
Prepare baste of real Butter, Lemon Juice and Garlic Powder.
Slice Onion to cook on top of fish.
Cook directly over heat, basting frequently, until fish starts to flake. A large Spatula works well for moving fish as needed. DO NOT OVERCOOK!!! Watch closely.
Note: If you are cooking other items on Grill, use a seperate utensil.
When done, remove entire fish to a serving tray. When serving, scoop fish off of its shell to plates (do not use the same utensil you cooked with).
A Hollandaise, Bernaise or other Sauce of your choice to top Fish with works well, but not required. If you really want to get fancy, some sauted Shrimp, Crabmeat or Crawfish added to a Creme Sauce to top fish with, will make you think you are a real Chef.
Have any other side dishes prepared prior to cooking fish. Serve right off the grill.
Very easy dish to prepare.
Posted on 12/16/08 at 9:32 am to TreeDawg
Damn, now I'm hungry.
I like to cut 2 strips the length of the fish and stuff onion and garlic in there. Then constantly bast with real butter and lemon.
This might be my favorite way to eat redfish.
A real easy sauce is sauted Shrimp,Crabmeat, or crawfish tails in real butter. Put it in some cream of shrimp soup with a little milk.
Take redfish(after cooked) and put it on a little rice and top with the sauce.
I like to cut 2 strips the length of the fish and stuff onion and garlic in there. Then constantly bast with real butter and lemon.
This might be my favorite way to eat redfish.
A real easy sauce is sauted Shrimp,Crabmeat, or crawfish tails in real butter. Put it in some cream of shrimp soup with a little milk.
Take redfish(after cooked) and put it on a little rice and top with the sauce.
Posted on 12/16/08 at 10:43 am to Coon
My favorite is a mixture of butter, garlic, onion powder, FRESH dill & thyme, a squeeze of lemon and a dash of crab boil.... I never turn mine...only continually baste. Yum! 
Posted on 12/16/08 at 11:43 am to PVillePandG
I do pretty much what the other people do, but just slightly different.
I start by brushing a nice coat of crap boil on top. then i do my salt and pepper and garlic. then i brush with butter. Then I put sliced onions, bellpeppers, and lemons on top.
Cook as everyone else has told you.
I start by brushing a nice coat of crap boil on top. then i do my salt and pepper and garlic. then i brush with butter. Then I put sliced onions, bellpeppers, and lemons on top.
Cook as everyone else has told you.
Posted on 12/16/08 at 2:24 pm to lsutiger_08
thin sliced lemon circles and onions are right on when you put them on top of the filet.
If you want to get real slick, capers will add some zing.
If you want to get real slick, capers will add some zing.
Posted on 12/16/08 at 2:34 pm to Coon
Really depends on what flavors you are in the mood for, as far as seasoning. The last time I did this, I melted butter and loaded it with come Cavendars right quick. It was very good.
I brushed it with the butter frequently. Unlike most other folks, if the fish is nice and thick, I actually season and butter the flesh side and cook it just a few minutes on that side before the fish actually starts to flake. I like that grilled flavor to hit that top side a little more than it does with cooking it skin side down the entire time. Not generally, the recommended method, but my preference.
The fish didn't need a sauce. It was so good that I would recommend tasting it before using any sauce.
I brushed it with the butter frequently. Unlike most other folks, if the fish is nice and thick, I actually season and butter the flesh side and cook it just a few minutes on that side before the fish actually starts to flake. I like that grilled flavor to hit that top side a little more than it does with cooking it skin side down the entire time. Not generally, the recommended method, but my preference.
The fish didn't need a sauce. It was so good that I would recommend tasting it before using any sauce.
Posted on 12/16/08 at 2:39 pm to Gris Gris
I would agree that you really don't need a sauce for this. Having the skin and scales on seems to really lock all the moisture and juices in the fish, and I'd rather take all that in rather than cover it up with a sauce.
Posted on 12/16/08 at 2:57 pm to Coon
I agree that a sauce probably isn't necessary, but an outstanding complement to this is a citrus brown butter. Lemon or lime would work great, but even orange would do.
Here's mine: heat unsalted butter in a heavy saucepan over medium heat, being careful not to brown. Skim the solids that float to the top, and when butter is a nice tan and smells nutty, remove from heat, squeeze in 1/2 lemon or orange (or full lime) and zest and a bit of fresh parsley. Lightly drizzle over the fish.
Here's mine: heat unsalted butter in a heavy saucepan over medium heat, being careful not to brown. Skim the solids that float to the top, and when butter is a nice tan and smells nutty, remove from heat, squeeze in 1/2 lemon or orange (or full lime) and zest and a bit of fresh parsley. Lightly drizzle over the fish.
Posted on 12/16/08 at 5:22 pm to LSUChicageaux
butter, garlic, lemon, and tony's
Posted on 12/16/08 at 5:26 pm to FriscoKid
quote:+1
butter, garlic, lemon, and tony's
Posted on 12/16/08 at 5:52 pm to Gris Gris
quote:
if the fish is nice and thick, I actually season and butter the flesh side and cook it just a few minutes on that side before the fish actually starts to flake
IMO, this is critical. Gives it some color and score marks that improves both the taste and appearance. I like some of the bottled marinades, especially the sesame ginger, which also gives a brownish tint that we prefer. Cavendars as mentioned by Gris is some good stuff-love it on steaks as well. Whatever you do, DO NOT OVERCOOK!
Posted on 12/16/08 at 8:30 pm to Icansee4miles
decided to go with kosher salt, fresh pepper, evoo and lemon juice. basted with a lemon juice/butter mix. served and topped with fresh bearnaise... rouses didn't have any asparagus (which i wanted) so i grilled some fresh corn on the cob...
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