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re: Redfish scales down
Posted on 1/7/11 at 11:02 am to AreJay
Posted on 1/7/11 at 11:02 am to AreJay
I sautee a ton of shallots in butter and garlic then put that redfish flesh down in the pan for a few minutes to seal it before I put it on the grill. The top flesh is covered with a layer of those shallots while grilling. I also use a foil pan and keep a little water in the bottom while it grills to keep it super juicey.
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