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re: Grilled Redfish on the Half Shell- No Glistening Version
Posted on 8/11/13 at 4:53 pm to Gris Gris
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.
1
Posted on 8/11/13 at 5:04 pm to OTIS2
I'll try scoring, but it was evenly cooked. I has a heavily seasoned butter baste. Ends up just right after it cooks off a bit. They cook quickly overall. I think grilled reds on the half shell are gold. The flavor is terrific.
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