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re: Cooking Redfish
Posted on 5/27/15 at 7:05 am to CootDisCootDat
Posted on 5/27/15 at 7:05 am to CootDisCootDat
IMO it's very hard to screw up redfish on the grill.
Easiest way is to keep the scales on (half shell) marinate them in italian dressing for a few hours meat down then throw on a hot grill scales down. Cook until meat is flaky take your spatula and take the meat right off the scales on the grill. serve the meat throw away the scales and skin.
Easiest way is to keep the scales on (half shell) marinate them in italian dressing for a few hours meat down then throw on a hot grill scales down. Cook until meat is flaky take your spatula and take the meat right off the scales on the grill. serve the meat throw away the scales and skin.
2
Posted on 5/27/15 at 7:06 am to Da Hammer
Also I prefer the 20-25" fish for the grill and the smaller ones say 16-20" are great fried.
I prefer to release ones that are real big.
I prefer to release ones that are real big.
Posted on 5/27/15 at 7:38 am to Da Hammer
quote:exactly how i do them. Always a fan favorite
Easiest way is to keep the scales on (half shell) marinate them in italian dressing for a few hours meat down then throw on a hot grill scales down. Cook until meat is flaky take your spatula and take the meat right off the scales on the grill. serve the meat throw away the scales and skin.
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