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re: Redfish on the half shell recipe?
Posted on 6/15/23 at 10:13 am to AlwysATgr
Posted on 6/15/23 at 10:13 am to AlwysATgr
I've switched from doing on the half shell to just doing blackened redfish. Hot skillet, melted butter on filet, blackening seasoning, in the hot skillet for 30 seconds on each side is normally enough for it to be done and not dried out.
It's just way easier, faster, and more consistent to me than on the half shell.
It's just way easier, faster, and more consistent to me than on the half shell.
2
Posted on 6/15/23 at 2:48 pm to hashtag
I blend softened butter, minced garlic, and Paul Prudhommes seafood magic, then smear it on the fish. Place on grill and top with grated Parmesan reggiano. The real stuff only, no green cans.
Posted on 6/15/23 at 8:00 pm to auwaterfowler
This is my fishing trip recipe bc it’s easy
Stick of butter
Head of garlic chopped
Parsley chopped
Half bottle of Jack Millers
That’s it. Damn good and simple. You can do what you want at the house , but after a day of fishing we like to keep it simple /easy.
Stick of butter
Head of garlic chopped
Parsley chopped
Half bottle of Jack Millers
That’s it. Damn good and simple. You can do what you want at the house , but after a day of fishing we like to keep it simple /easy.
Posted on 6/15/23 at 8:17 pm to hashtag
quote:
It's just way easier, faster, and more consistent to me than on the half shell.
Somebody mentioned the “jelly like” film between the meat and skin. That’s why I filet them out, trim the skin side meat and wash down the skin. I only cook it that way if people really want it “on the half shell.”
But to be fair it comes out pretty good and is more forgiving if you have an extra cold pop while cooking.
This post was edited on 6/15/23 at 8:22 pm
Posted on 6/16/23 at 7:58 am to Irregardless
lemon is a must, but if you eat a good bit of redfish and want to try something different, use an orange instead. slightly different flavor, obviously, but i still thought it was delicious.
Posted on 6/16/23 at 10:27 am to Trauma14
quote:
Olive Oil and Paul Prudhomme's Blackened Redfish seasoning
I do this, cook over direct heat meat down for up to 3 mins. Flip and mop some ranch dressing over the meat and finish cooking.
Posted on 1/7/24 at 5:53 pm to OTIS2
Cracks me up the Italian Italians use Creole seasoning. Secretly….everyone want to be from south Louisiana!! ??
Posted on 1/8/24 at 2:17 pm to carahafer
quote:
Cracks me up the Italian Italians use Creole seasoning. Secretly….everyone want to be from south Louisiana!! ??
If I use soy sauce does that me I wish I was from China?
Posted on 1/8/24 at 3:09 pm to auwaterfowler
Filet them. Scrape the grime from the skin. Cut out the blood line. An 18-22 inch redfish straight on the skin is grimy. Unless you like bloody jello.
Posted on 1/8/24 at 5:14 pm to auwaterfowler
If you are going to do on the half shell I'd suggest doing it on aluminum foil on the grill. The scales that come off are a PITA Imo, I do one side of my grill with aluminum foil and once the grill is hot I turn that burner off to do indirect. Or over coals if you have charcoal. Just makes cleanup so much easier.
As said, butter and your favorite seasoning with some lemon.
As said, butter and your favorite seasoning with some lemon.
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