re: Sunday cooking thread...

Grilled redfish on the half shell, a pack of tenderized venison steaks, few chicken wings, and baked some red potatoes with a butter and garlic cocoction. I tried the redfish a new way that my guide yesterday told me about that incorporates cream cheese and Parmesan cheese on the fish. Here is how it went:

3 nice sized eating rat red filets on the half shell:


My seasoning of choice for all foods was applied to the fish:


Next I applied cream cheese on top of the fish. This step was tricky as you have to let the cream cheese sit at room temperature long enough to spread it evenly.


Next I coated the top of the cream cheese with Parmesan cheese and grilled it for 7 minutes at 350 degrees.


I turned out pretty good, but awfully cheesy. I would eat it again, but don't think it will be my go-to half shell recipe.