re: Grilled Redfish on the Half Shell- No Glistening Version

Looks great Gris

I caught some reds yesterday and going to cook a few on the half shell this evening. My guide yesterday told me about a different way to cook them that I'm going to try.

Season the fish with your seasoning of choice. Next you coat the fish with a layer of cream cheese. This is intriguing for fish, but looking forward to it. The last step is to coat the cream cheese with a layer of grated Parmesan cheese for a crust effect.

I will have a formal review later this evening after they are finished. I promised bossflossjr a few bags of my catch. If these come out as good as they were described, Boss better get his arse in gear and get the rest of them soon.