- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What's your favorite basting sauce for redfish on the half shell?
Posted on 4/5/17 at 1:14 am
Posted on 4/5/17 at 1:14 am
Going to be grilling some redfish for the first time and need some help for a basting sauce or toppings to try.
Thanks
Thanks
12
Posted on 4/5/17 at 1:28 am to GO TIGERS GO
Homemade spicy herb oyster butter during cooking ftw
This post was edited on 4/5/17 at 1:31 am
Posted on 4/5/17 at 2:01 am to GO TIGERS GO
I use Cavender's alone or mixed with a little lemon pepper most often unless I'm making a sauce to serve with it. Unlike most folks, I start flesh side down for a short time for more grilled flavor.
ETA: I add the above to melted butter for basting.
ETA: I add the above to melted butter for basting.
This post was edited on 4/5/17 at 1:07 pm
Posted on 4/5/17 at 4:49 am to GO TIGERS GO
1 stick real butter, 1/2 T creole seasoning, 1/4 cup lemon juice. Heat, mix, adjust if needed.
Baste liberally. Do not over cook the fish.
Baste liberally. Do not over cook the fish.
Posted on 4/5/17 at 5:37 am to OTIS2
I like a light brush of a tart BBQ sauce at the end and let it just set. Even thin it with a bit of water.
Posted on 4/5/17 at 6:18 am to GO TIGERS GO
Equal part butter, lemon juice and olive oil
ETA: Dont over cook it, get a regular fork that you eat with. Stick it in the thickest part of of the fish, hold it there for 3-4 seconds. Take it out and hold it to your lips, if its above warm the fish is done.
ETA: Dont over cook it, get a regular fork that you eat with. Stick it in the thickest part of of the fish, hold it there for 3-4 seconds. Take it out and hold it to your lips, if its above warm the fish is done.
This post was edited on 4/5/17 at 6:21 am
Posted on 4/5/17 at 7:02 am to GO TIGERS GO
Easiest ones are zesty italian salad dressing and thousand island salad dressing.
Cook some plain and dip in butter and garlic.
Cook some plain and dip in butter and garlic.
Posted on 4/5/17 at 7:05 am to RocketPower13
quote:
Homemade spicy herb oyster butter during cooking ftw
This. I did this a week ago today. I found a herb garlic butter recipe in a John Besh cook book and the red fish was amazing.
Posted on 4/5/17 at 8:01 am to GO TIGERS GO
Salt, pepper, butter and fresh lime just before eating.
Posted on 4/5/17 at 8:06 am to GO TIGERS GO
Always just used butter, red Tony C's and fresh lemon. Squeeze the lemon over the fish and then toss the rinds onto the meat while cooking. No clue if that adds anything but it gives me someplace to put then until I bring the fish inside.
Posted on 4/5/17 at 8:15 am to GO TIGERS GO
1) Garlic herb butter -
2) A little Tony's
3) Fresh lemon or lime squeezed at the end
DO NOT OVER COOK!!!!!!!!
quote:
Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
2) A little Tony's
3) Fresh lemon or lime squeezed at the end
DO NOT OVER COOK!!!!!!!!
Posted on 4/5/17 at 8:22 am to Tiger Ree
quote:
Easiest ones are zesty italian salad dressing and thousand island salad dressing.
Mmmm. Redfish with thousand island
Posted on 4/5/17 at 9:08 am to LSUballs
Posted on 4/5/17 at 10:02 am to OTIS2
quote:
1 stick real butter, 1/2 T creole seasoning, 1/4 cup lemon juice. Heat, mix, adjust if needed. Baste liberally. Do not over cook the fish.
This is what I normally do on the grill. A couple nights ago, I did them in the oven and they came out fantastic.
Put the fish scale side down on a wire rack (on top of pan to catch drippings) for about 10 minutes or so on 375. Once it looked like they were getting close to done, I basted again and put oven on broil to kind of sear the top of the fillets.
The wife and I enjoyed them and I will definitely be doing this again.
Posted on 4/5/17 at 10:41 am to GO TIGERS GO
BBQ sauce mixed with butter 
Takes out the fish taste of a slab that has been in the freezer for a while.
Takes out the fish taste of a slab that has been in the freezer for a while.
Posted on 4/5/17 at 12:51 pm to GO TIGERS GO
Thanks for the info
Posted on 4/5/17 at 1:05 pm to LSUballs
quote:
Mmmm. Redfish with thousand island
Is pretty damn good. The best is with a homemade brown sauce. But, the zesty italian and thousand island add variety and are pretty good in their own right. And as easy as brown sauce and butter-garlic are to make zesty italian and thousand island are as easy as opening a bottle.
Posted on 4/5/17 at 1:13 pm to Tiger Ree
Pesto
Posted on 4/5/17 at 4:02 pm to GO TIGERS GO
Butter, garlic, worcestershire, lemon, fine chopped flat leaf parsley, and a dash of white wine. Cook that concoction down, baste, leave the belly skin on and let a pat of butter melt down in there. It's a life changer.
Posted on 4/6/17 at 6:00 am to DixonCider
^ this ftw
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News