Martini LSU Fan Baton Rouge Member since Mar 2005 34269 posts
re: Grilled red fish on the halfPosted by Martini on 2/9/13 at 9:47 am to fishbig
I season with whatever you like, squeeze a lemon and put a couple pats of butter on it and cook over medium heat with lid closed. When just about ready I like to paint just a light coat of BBQ sauce on it cover and let just set.
Do whatever you like but the key is not too hot and do not Overcooked. Let it rest a couple mintputes when you pull off.
CITWTT LSU Fan baton rouge Member since Sep 2005 31765 posts
re: Grilled red fish on the halfPosted by CITWTT on 2/9/13 at 10:44 am to fishbig
Season with your choice of seasoning, cover as much of the flesh with lemon slices, baste with lemon juice diluted Jack Miller style sauce, and the first thing before placing it on the grill is coat the skin side with PAM or similar product to make sure it doesn't stick to the grill.
redfish99 LSU Fan B.R. Member since Aug 2007 5827 posts
re: Grilled red fish on the halfPosted by redfish99 on 2/9/13 at 12:49 pm to fishbig
When you insert fork in thickest part and fish separates upon twisting get it off. Never much more than 15-20 mins depending on thickness and heat . I do a mint garlic chutney with tomatoes and feta that is killer.