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re: Redfish on the half shell recipe?
Posted on 6/14/23 at 9:25 am to auwaterfowler
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
4
Posted on 6/14/23 at 9:45 am to HeadyMurphey
quote:
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
I follow this as well for the most part. I baste with a seasoned butter. Sometimes, just butter and Cavender's. I also put it flesh side down after the first baste to get some color and a little sear. A bit of lemon juice after cooking brightens it up.
Posted on 6/14/23 at 12:58 pm to HeadyMurphey
quote:Sounds great but for a little more without much more effort throw some lemon and onion slices on top while grilling.
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
This post was edited on 6/14/23 at 1:14 pm
Posted on 6/14/23 at 3:03 pm to HeadyMurphey
quote:
I normally melt some butter with garlic and make a basting sauce.
I like to mix fresh herbs such as parsley, cilantro, basil and oregano in there. And these days, I make a full chermoula sauce to marinate with and baste with.
Posted on 6/15/23 at 9:57 am to HeadyMurphey
quote:
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
I wouldn't deviate too much from this. You can season the flesh side to taste. If you can grill over wood then I would recommend that.
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