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re: Redfish on the half shell recipe?
Posted on 6/14/23 at 3:53 pm to Speckhound
Posted on 6/14/23 at 3:53 pm to Speckhound
quote:
When done, the fish will be tender and come away from the skin easily
You're right about that, it's almost like there's a (for lack of better work) a jelly-like layer that forms between the skin and meat.
Lot of down votes in this thread that I don't understand.
1
Posted on 6/14/23 at 11:11 pm to REB BEER
On a larger Redfish [25"+] I will make cross cuts about every 1.25 inches. This exposed the meat to apply the seasoning and helps to cook the fish with out over cooking the edges. Lemon juice is a must when seasoning. A butter, lemon juice, Tony's, garlic powder and salt sauce is good to dip or add to the fish while eating.
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