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Redfish on the half shell recipe?
Posted on 6/14/23 at 9:00 am
Posted on 6/14/23 at 9:00 am
4 of us are going fishing for some reds in North Carolina next week and hope to end up with a few filets. What recipe do you recommend for redfish on the half shell? I do understand that the filets need to keep the scales. Also expect to catch a few trout. Favorite recipe for them? Thanks!
11
Posted on 6/14/23 at 9:25 am to auwaterfowler
Simple is best. I normally melt some butter with garlic and make a basting sauce. Brush some on the flesh side. Ensure your grill grates are oiled up and I put the flesh side down for a few minutes to get some color on that side. Then flip to skin side down and baste occasionally until done
Posted on 6/14/23 at 9:51 am to auwaterfowler
When I do this I filet them out. Especially larger fish. Cut the blood from the skin side and return to skin to grill. They can get pretty strong if you skip that step.
Just my opinion.
Cavender's is excellent on hearty fish. Butter and Cavender's is my easy go-to.
Just my opinion.
quote:
Sometimes, just butter and Cavender's
Cavender's is excellent on hearty fish. Butter and Cavender's is my easy go-to.
This post was edited on 6/14/23 at 12:48 pm
Posted on 6/14/23 at 11:27 am to auwaterfowler
You've gotten some good advice so far, but if you catch a few sheepshead or small drum, don't overlook them and cook the same way.
The sheepshead and black drum are a little harder to filet due to their bone structure, but the meat is delicious.
The sheepshead and black drum are a little harder to filet due to their bone structure, but the meat is delicious.
Posted on 6/14/23 at 11:59 am to auwaterfowler
Always liked this one. Halfshell
Posted on 6/14/23 at 2:03 pm to auwaterfowler
I like to pat dry and apply dry seasoning an hour in advance. This last time since I was traveling, I used the bottled Drago’s butter sauce painted on and squeezed a fresh lemon over at the end. Fantastic.
Do NOT overcook!
Do NOT overcook!
Posted on 6/14/23 at 3:12 pm to auwaterfowler
Tony’s, Italian dressing, tiger sauce.
Posted on 6/14/23 at 3:30 pm to auwaterfowler
Coach’s BBQ Redfish
6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning
First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.
Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.
Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.
Let it sit until fire is ready.
Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.
Smoke Grub Bub Sauce
2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce
Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.
By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.
With the scale side down, baste with Smoke Grub Bub Sauce.
Continue basting 3 to 4 times, while cooking.
When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.
This post was edited on 6/14/23 at 3:31 pm
Posted on 6/15/23 at 10:11 am to auwaterfowler
Olive Oil and Paul Prudhomme's Blackened Redfish seasoning. Grill skin side down until done! Easy and delicious!!!
Or cook in a pan with oil and then baste with butter towards the end.
Or cook in a pan with oil and then baste with butter towards the end.
Posted on 6/15/23 at 8:00 pm to auwaterfowler
This is my fishing trip recipe bc it’s easy
Stick of butter
Head of garlic chopped
Parsley chopped
Half bottle of Jack Millers
That’s it. Damn good and simple. You can do what you want at the house , but after a day of fishing we like to keep it simple /easy.
Stick of butter
Head of garlic chopped
Parsley chopped
Half bottle of Jack Millers
That’s it. Damn good and simple. You can do what you want at the house , but after a day of fishing we like to keep it simple /easy.
Posted on 1/8/24 at 3:09 pm to auwaterfowler
Filet them. Scrape the grime from the skin. Cut out the blood line. An 18-22 inch redfish straight on the skin is grimy. Unless you like bloody jello.
Posted on 1/8/24 at 5:14 pm to auwaterfowler
If you are going to do on the half shell I'd suggest doing it on aluminum foil on the grill. The scales that come off are a PITA Imo, I do one side of my grill with aluminum foil and once the grill is hot I turn that burner off to do indirect. Or over coals if you have charcoal. Just makes cleanup so much easier.
As said, butter and your favorite seasoning with some lemon.
As said, butter and your favorite seasoning with some lemon.
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