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Started By
Message
re: Grilling Redfish
Posted on 5/27/15 at 11:58 am to JTemp23
Posted on 5/27/15 at 11:58 am to JTemp23
Got this recipe on the Outdoor Board some years ago for grilling redfish on the halfshell:
Season fish however you like - we use Tony's and garlic powder
Spread mayo on top of fish, then sprinkle a layer of parmesan cheese. Top with sliced scallions. Add thin cut lemon slices on top of fish. Put a small pat of butter on top of each lemon slice. Put on grill and cook until done - time will depend on size of redfish. Remove lemon slices and enjoy.
Season fish however you like - we use Tony's and garlic powder
Spread mayo on top of fish, then sprinkle a layer of parmesan cheese. Top with sliced scallions. Add thin cut lemon slices on top of fish. Put a small pat of butter on top of each lemon slice. Put on grill and cook until done - time will depend on size of redfish. Remove lemon slices and enjoy.
0
Posted on 5/27/15 at 12:18 pm to JTemp23
To check for doneness take a regular fork that you eat with, stick the tines about halfway into the thickest part of the filet for 2-3 seconds. Tkae it out and hold it to your lips...... if you can't hold it there longer than 2 or 3 seconds its done.
Posted on 5/27/15 at 3:07 pm to CHEDBALLZ
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Posted on 5/27/15 at 4:21 pm to Mammo Ding Dong
My problem with half shell red fish is the large blood line next to the scales. I usually remove flesh from scales then flip over and discard the red part.
For me the red meat destroys the great taste of the white part.
My preferred method is to filet and leave just a small amount of meat next to the scales. This would be the red part. What is left is pure white meat. I put alum. foil over grates and cook to perfection.
For me the red meat destroys the great taste of the white part.
My preferred method is to filet and leave just a small amount of meat next to the scales. This would be the red part. What is left is pure white meat. I put alum. foil over grates and cook to perfection.
Posted on 6/2/15 at 4:20 pm to JTemp23
My new favorite recipe is a grill on the half shell, scales down method.
I first season the fish with salt and pepper, and coat the entire fish with a thin layer of sour cream.
Place on the grill until fully cooked.
Then remove from grill, sprinkle top of fish with layer of parmesan cheese and place on the lowest rack of your oven on BROIL.
Once the parmesan cheese turns brown, remove and eat.
I first season the fish with salt and pepper, and coat the entire fish with a thin layer of sour cream.
Place on the grill until fully cooked.
Then remove from grill, sprinkle top of fish with layer of parmesan cheese and place on the lowest rack of your oven on BROIL.
Once the parmesan cheese turns brown, remove and eat.
Posted on 6/2/15 at 4:53 pm to TigerWise
quote:
place them on the grill flesh side down first
I've never done this.
Fresh RF on the half shell. Scales down, baste every 60 seconds until done. DO NOT OVERCOOK.
Best fish you will eat.
Posted on 6/2/15 at 4:56 pm to Breesus
quote:
Leave the skin on the filet.
Put skin side down on the grill.
Brushy with butter or olive oil. Season with salt, pepper, and cyanne. Add a little lemon juice.
Cook on a charcoal Grill until the top of the fish is white and little puffy and it flakes with a fork. Do not overcook. Remember it will cook a little more when you take it off.
Cooking fresh caught red fish any other way is blasphemy.
THIS!!! 100000 times THIS!!
Let the butter (basting sauce) drip over the coals like with grilled oysters. Gives a nice chard flavor to the fish.
Posted on 6/2/15 at 5:07 pm to Breesus
quote:
Leave the skin on the filet.
Put skin side down on the grill.
Brushy with butter or olive oil. Season with salt, pepper, and cyanne. Add a little lemon juice.
Cook on a charcoal Grill until the top of the fish is white and little puffy and it flakes with a fork. Do not overcook. Remember it will cook a little more when you take it off.
Cooking fresh caught red fish any other way is blasphemy.
I did this exact method the other night, with the addition of some mesquite wood chips on top of the charcoal. It came out amazing.
Posted on 6/2/15 at 5:36 pm to TigerWise
quote:
grill flesh side down first
I do this also for just a very little while before flipping to the scale side, after I've seasoned the flesh and coated it in butter. Get a little char on the flesh that way that I like.
Posted on 6/2/15 at 7:50 pm to JTemp23
Filet the fish, leave it on the scales. I drizzle Worcestershire on it, then melted butter. Spritzes of lemon, salt, pepper, Tony's, and basil. As said before, cook until meat is opaque and comes off the skin easily
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