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re: Grilled Redfish on the Half Shell- No Glistening Version
Posted on 8/11/13 at 4:40 pm to OTIS2
Posted on 8/11/13 at 4:40 pm to OTIS2
I've never had grilled reds on the half shell that weren't delicious.
I always cook flesh side first because I like that flavor on the flesh. Usually don't do it very long. The large ends of the fish were very thick and I couldn't close a grill top for a bit when I flipped them to cook them through so they were on the flesh side longer than usual. Perfect doneness.
I always cook flesh side first because I like that flavor on the flesh. Usually don't do it very long. The large ends of the fish were very thick and I couldn't close a grill top for a bit when I flipped them to cook them through so they were on the flesh side longer than usual. Perfect doneness.
1
Posted on 8/11/13 at 4:53 pm to Gris Gris
I usually score mine all the way to the shell about every two inches to insure even cooking, but I've never grilled the flesh side. I go heavy on the seasoned butter baste and pull them pretty early. Delectable.
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