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re: Redfish on the half shell recipe?
Posted on 6/14/23 at 9:51 am to auwaterfowler
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
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