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Started By
Message
Grilling Redfish on the Halfshell : Butter or Olive Oil/EVOO?
Posted on 2/1/15 at 7:57 am
Posted on 2/1/15 at 7:57 am
Grilling some reds tonight for the family before the Super Bowl.
I typically make a melted butter mixture to coat the fish before a light dry rub dusting prior to cooking. I was told yesterday that using Olive Oil instead of Butter caused the fish to be more "flaky." I have always found them to be flaky with butter, that the meat of the fish determined the "flakiness."
Is there truth to this or is my friend a "flake?"
I typically make a melted butter mixture to coat the fish before a light dry rub dusting prior to cooking. I was told yesterday that using Olive Oil instead of Butter caused the fish to be more "flaky." I have always found them to be flaky with butter, that the meat of the fish determined the "flakiness."
Is there truth to this or is my friend a "flake?"
6
Posted on 2/1/15 at 8:04 am to bossflossjr
Butter taste much better than EVOO. I would make some clarified butter and roll with that.
Posted on 2/1/15 at 8:10 am to bossflossjr
Somebody's full of bullshite!!!MOAR BUDDA!!!!!
Posted on 2/1/15 at 8:14 am to OTIS2
What Otis said
Posted on 2/1/15 at 8:18 am to bossflossjr
Use both. More butter than oil.
Posted on 2/1/15 at 8:50 am to bossflossjr
quote:
I would make some clarified butter
Posted on 2/1/15 at 8:51 am to BigDropper
It's a matter of taste. One will most emphatically not yield a flakier result than the other.
Posted on 2/1/15 at 9:23 am to hungryone
quote:
It's a matter of taste. One will most emphatically not yield a flakier result than the other.
My thoughts too
Posted on 2/1/15 at 9:47 am to bossflossjr
I've used olive oil once and I use grill fish all the time.
Posted on 2/1/15 at 9:50 am to DeepSouthSportsman
just squeeze some mayo (lite with olive oil) on it and get to cooking
Posted on 2/1/15 at 12:49 pm to bossflossjr
I've never heard anything about olive oil changing the texture. The fish is either a flaky fish or it's not, I would think. I use butter and I grill flesh side down first for just a few minutes before turning and finishing it.
Posted on 2/1/15 at 3:01 pm to Gris Gris
I did a few on the egg and at the end brushed some Bodacious BBQ sauce on it and let it just "set". Came out nice.
Just reheated the leftovers and wrapped it in a flour tortilla with green salsa verde, cilantro, onions, lime and avocado.
I'm full.
Just reheated the leftovers and wrapped it in a flour tortilla with green salsa verde, cilantro, onions, lime and avocado.
I'm full.
Posted on 2/1/15 at 3:06 pm to bossflossjr
When my options are : butter or just about anything else, I am going with butter
Posted on 2/1/15 at 3:14 pm to Martini
Pics??
Posted on 2/1/15 at 3:18 pm to Tiger Ryno
Have to get a gastroenterologist to take the pic cause its in my belly.
And for the thread I use butter.
And for the thread I use butter.
Posted on 2/1/15 at 3:36 pm to Martini
I often marinate the fillets in Zesty Italian dressing for a couple hours then brush with butter while grilling. Butter adds a nice flavor, neither is going to affect how flaky the fish is.
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