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Started By
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2
Posted on 1/21/11 at 10:53 am to Bama and Beer
This is a Redfish on the 1/2 Shell recipe that will blow your mind. Dont question the ingredients. It doesnt sound great but it is.
BBQ Redfish on the half shell
Coat meat side of fish with mayo. 2-3 tablespoons per filet.
Once coated layer grated parmesean cheese till the mayo is covered.
Then sprinkle Tony's and Garlic Powder over the cheese.
Take chopped Green onions and sprinkle over fish.
Slice lemons and placed on the fish. Usually 3-4 per fish.
One tablespoon of butter per lemon slice. You will need a couple sticks of butter for this
Place on the pit scales down. I usually put foil under them. Once the cheese turns golden brown you can remove.
Usually take about 20-30 minutes.
Remove lemons and serve.
BBQ Redfish on the half shell
Coat meat side of fish with mayo. 2-3 tablespoons per filet.
Once coated layer grated parmesean cheese till the mayo is covered.
Then sprinkle Tony's and Garlic Powder over the cheese.
Take chopped Green onions and sprinkle over fish.
Slice lemons and placed on the fish. Usually 3-4 per fish.
One tablespoon of butter per lemon slice. You will need a couple sticks of butter for this
Place on the pit scales down. I usually put foil under them. Once the cheese turns golden brown you can remove.
Usually take about 20-30 minutes.
Remove lemons and serve.
Posted on 1/24/11 at 12:22 am to Bama and Beer
quote:
Hey Neck, you been compiling all these into a document? I'm ready to get an email with all of them!!
I have not made a document yet, I was thinking about waiting until prime fishing season when everyone is pumped about that and posting recipes to when I could do it all at once. However, I guess I could make a deer/duck version and a seafood version. Also, I was contacted about a possible printing company who might be willing to put it together and make it look professional, i will let yall know!
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