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Message
Besides lump crab meat
Posted on 9/1/15 at 8:11 pm
Posted on 9/1/15 at 8:11 pm
What can I put on top of grilled redfish (half shells).? I've seen some local chefs on TV make "salsa" but I can't find any recipes. TIA.
10
Posted on 9/1/15 at 8:17 pm to tigerinthebueche
Mushrooms, green onions and a butter wine sauce
Posted on 9/1/15 at 8:20 pm to Tigerpaw123
Any particular ratio or should I just put stuff together till it tastes right? should I put it on while the fish is still grilling or at the time of serving?
Posted on 9/1/15 at 8:21 pm to tigerinthebueche
Buerre blanc with capers and lemon.
Nothing. Grilled redfish is good with nothing added, but I brush it with butter when grilling.
Nothing. Grilled redfish is good with nothing added, but I brush it with butter when grilling.
Posted on 9/1/15 at 8:22 pm to Gris Gris
Agree that it's fine with nothing on it, but we eat redfish regularly and I'm just trying to break the routine. 
Posted on 9/1/15 at 8:32 pm to tigerinthebueche
You can do a butter sauce with whatever flavors you like...orange, ginger, herby...
You can make a mango salsa or other fruit salsa if want to go the salsa route.
Regular or flavored hollandaise sauces are good.
A pesto would also work.
Get one of Tory McPhail's new sauces that I referenced in my thread a little earlier.
You can make a mango salsa or other fruit salsa if want to go the salsa route.
Regular or flavored hollandaise sauces are good.
A pesto would also work.
Get one of Tory McPhail's new sauces that I referenced in my thread a little earlier.
Posted on 9/1/15 at 8:39 pm to Gris Gris
Missed the thread, but I'll check it out. Much appreciated.
Posted on 9/1/15 at 8:42 pm to tigerinthebueche
No real ratios, I just cook some mushrooms in butter till they are almost done, deglaze with white wine, add more butter, some lemon juice , seasonings and green onions at the end
Posted on 9/1/15 at 8:44 pm to tigerinthebueche
Butter, red bell peppers, yellow peppers, onion and mushrooms, cyanne pepper, chili powder
This post was edited on 9/1/15 at 8:45 pm
Posted on 9/1/15 at 8:47 pm to Tigerpaw123
Butter, mushrooms, green onions, wine...what's not to like.
Posted on 9/1/15 at 8:49 pm to Gris Gris
quote:
Butter, mushrooms, green onions, wine...what's not to like.
Good stuff, sometimes I even eat the fish under it
Posted on 9/1/15 at 8:54 pm to Tigerpaw123
Posted on 9/1/15 at 8:56 pm to tigerinthebueche
shrimp, artichokes and tomatoes in a butter wine sauce
Posted on 9/2/15 at 6:36 am to tigerinthebueche
I like to do them under a little sweet baby rays from time to time. Just to change it up.
Posted on 9/2/15 at 7:14 am to tigerinthebueche
Butter, lemons, japs, cheese, onions, cilantro, and typical seasonings.
Posted on 9/2/15 at 8:17 am to tigerinthebueche
Citrus-Dill
3TBS Mayo
2 TBS Dijon
1 1/2 TBS Lemon juice
1 1/2 TBS Lime
Couple sprigs of sniped Fresh dill
Heat that in a small sauce pan and brush on the fish.
3TBS Mayo
2 TBS Dijon
1 1/2 TBS Lemon juice
1 1/2 TBS Lime
Couple sprigs of sniped Fresh dill
Heat that in a small sauce pan and brush on the fish.
Posted on 9/2/15 at 9:07 am to tigerinthebueche
I just put butter and lemon.
I like it sour.
I like it sour.
Posted on 9/2/15 at 9:10 am to Tigerpaw123
quote:
Mushrooms
Yuck. I just can't do mushrooms and fish. Contrasting textures and flavor that just doesn't work for me.
Get some claw meat. Or don't "top" it at all. Doesn't really need it.
Posted on 9/2/15 at 9:15 am to tigerinthebueche
Herbed, toasted breadcrumbs....it makes a nice textural contrast. Minced garlic, finely chopped fresh herbs (thyme, oregano, fennel, etc) sauteed in a little olive oil, then add some coarse breadcrumbs and continue to cook until the crumbs are browned. Sprinkle atop the cooked fish just before serving.
Posted on 9/2/15 at 12:20 pm to hungryone
Sometimes I chop several bunches of green onions and pile them on top of the flesh side of the fish that's been coated in butter / EVOO. Then I press the flesh / onion side down into a hot greased skillet for a few minutes before placing it scale side down on the grill. Pile up any onions that fell off back on top. Very tasty.
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