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Redfish on the half shell
Posted on 6/27/17 at 7:41 am
Posted on 6/27/17 at 7:41 am
I plan on grilling some red fish on the half shell this evening for the game. I was given a couple of fillets and I've never done this before. It seems to be common sense just don't want to mess them up.
Any tips (time, temperature, seasonings, etc.) would be appreciated.
Any tips (time, temperature, seasonings, etc.) would be appreciated.
5
Posted on 6/27/17 at 8:15 am to dwjc12
I usually rub with olive oil, then salt, pepper, lemon pepper and cayenne. Put some butter on there and lemon wedges. In the oven at 400 for 10-15 minutes and then enjoy. Times and temperature may be wrong but it is a pretty easy thing to cook.
Posted on 6/27/17 at 8:21 am to dwjc12
I brush the scale side with little oil to prevent sticking, then I melt butter and mix with some garlic and brush the flesh side, then liberally apply Prudhomme Redfish magic.
Grill on high heat, brush again halfway thru, and use my instant read thermometer and pull when internal reaches ~135-140F.
Grill on high heat, brush again halfway thru, and use my instant read thermometer and pull when internal reaches ~135-140F.
This post was edited on 6/27/17 at 8:30 am
Posted on 6/27/17 at 8:34 am to dwjc12
I'll just add you will start to see the separation from skin to know when it's done.
Posted on 6/27/17 at 11:04 am to dwjc12
Rub with butter then add salt, black pepper, a little Slap Ya Mama and minced garlic or garlic powder. Squeeze fresh lemon over them and place lemon slices on top.
Just before placing on the grill, spray Pam or something similar on the scales to prevent sticking.
Heat up some butter in a glass bowl and using for basting.
Put on a medium grill and cook until done (I can't give you an exact time, I just know by looking, but someone else said when the skin starts separating from the flesh-and that sounds reasonable.)
Just before placing on the grill, spray Pam or something similar on the scales to prevent sticking.
Heat up some butter in a glass bowl and using for basting.
Put on a medium grill and cook until done (I can't give you an exact time, I just know by looking, but someone else said when the skin starts separating from the flesh-and that sounds reasonable.)
Posted on 6/27/17 at 3:04 pm to dwjc12
What everyone else said pretty much. I go the easy route with butter, Tony's and squeezed lemon on the meat and cook until meat comes off skin with a fork.
It is stupid easy and you look like a gourmet if you play it right. I leave the tails on and put two large filets on a platter with the tails at either end. Throw some dirty rice or grilled veggies in the middle of the platter and present like a boss.
Leave the lemon rinds on there until you serve as well so it looks like a chef made it.
It is stupid easy and you look like a gourmet if you play it right. I leave the tails on and put two large filets on a platter with the tails at either end. Throw some dirty rice or grilled veggies in the middle of the platter and present like a boss.
Leave the lemon rinds on there until you serve as well so it looks like a chef made it.
Posted on 6/27/17 at 7:39 pm to jbgleason
What everyone else has said. One other thing you can for the butter at the finish is to make a lemon garlic herb butter.
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