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Started By
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Redfish recipe
Posted on 6/24/18 at 12:05 pm
Posted on 6/24/18 at 12:05 pm
Got a couple on the half shell caught friday. Let's see your go to recipes..
Tia!
Tia!
10
Posted on 6/24/18 at 12:09 pm to ntrcptr
I usually keep it simple. Slap yo mama, throw it on the grill. Baste with lemon and melted butter. If you want to get fancy make a crawfish etoufee to put on after it’s done.
This post was edited on 6/24/18 at 12:10 pm
Posted on 6/24/18 at 12:19 pm to ntrcptr
Melt 2 sticks of butter and saute a shallot and some fresh garlic. Season your fish with some Creole seasoning. Grill it skin side down and baste it with the butter. Keep it simple.
To test for doneness. Take a kitchen fork that you eat with. Stick the tines into the thickest part of the fillet. Let it sit there for about 3 seconds ,then take it out and touch your lips with it. If it's warm, it's done.
To test for doneness. Take a kitchen fork that you eat with. Stick the tines into the thickest part of the fillet. Let it sit there for about 3 seconds ,then take it out and touch your lips with it. If it's warm, it's done.
Posted on 6/24/18 at 12:24 pm to CHEDBALLZ
I hit em real quick like 2 minutes tops meat side down then flip em over on the grill
This post was edited on 6/24/18 at 12:29 pm
Posted on 6/24/18 at 12:29 pm to ntrcptr
- Coat the meat with a light layer of sour cream and season.
- Cook scales down on the grill or in the oven until fully cooked.
- Remove from grill/oven and cover the fish with shredded parmesan cheese.
- Place fish into oven on high heat broil on top rack until cheese browns.
Got this recipe from a local guide years ago and was skeptical but tried it...it’s delicious.
- Cook scales down on the grill or in the oven until fully cooked.
- Remove from grill/oven and cover the fish with shredded parmesan cheese.
- Place fish into oven on high heat broil on top rack until cheese browns.
Got this recipe from a local guide years ago and was skeptical but tried it...it’s delicious.
Posted on 6/24/18 at 12:44 pm to ntrcptr
A little bit of Worcester sauce, butter, and seasoning.
Posted on 6/24/18 at 12:49 pm to ntrcptr
GRILL DAT.
Season with a season all and baste with a butter, parmesan, parsley, minced garlic mixture. DEE-LICIOUS
Season with a season all and baste with a butter, parmesan, parsley, minced garlic mixture. DEE-LICIOUS
Posted on 6/24/18 at 1:14 pm to Uncle JackD
Parm seems to be a common thing, along with grilling. Thanks guys!
Posted on 6/24/18 at 2:41 pm to ntrcptr
I remove the skin.
Then apply Paul Prudomme's Redfish Magic.
Then grill or saute. If it's a skinny filet, saute. If it will hold up on the grill, then grill.
Let the downvoting begin.
Then apply Paul Prudomme's Redfish Magic.
Then grill or saute. If it's a skinny filet, saute. If it will hold up on the grill, then grill.
Let the downvoting begin.
Posted on 6/24/18 at 4:01 pm to deeprig9
Coat each filet with Tony’s, garlic powder, lemon juice, and olive oil. Throw on grill scale side down. When it starts to get white in color sprinkle a mixture of parmigiana, Romano, and mozzarella cheese on the filets. Comes out delicious
Posted on 6/24/18 at 4:14 pm to lsuson
quote:
parmigiana, Romano
Can deal with.
quote:
mozzarella cheese
Skeptical on this.
Posted on 6/24/18 at 4:30 pm to ntrcptr
Blackened redfish magic is great
Posted on 6/24/18 at 4:49 pm to ntrcptr
Butter with cilantro and garlic. Chill it and roll it into a tube. Freeze then cut into cookies and lay on top of fish
Posted on 6/24/18 at 4:52 pm to ntrcptr
Scales down. Some Tony’s and periodically sprinkling with lemon and wishbone Italian dressing
Posted on 6/24/18 at 4:54 pm to ntrcptr
Olive Garden Italian dressing, slap ya mama, worthershire sauce, lemon juice
Posted on 6/24/18 at 5:14 pm to tke_swamprat
Impressed by the differences for sure. Will update minana with results.
Posted on 6/24/18 at 6:15 pm to ntrcptr
It's hard to mess up redfish, but I like it in taco form the best.
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