Cooking Redfish

I love mine fried. I know most people prefer trout for frying, but for me nothing beats redfish for the frying pan. Next is blackened. They are fine grilled, but a tad "boring."

Easiest thing I've done is the old OB recipe of ranch dressing and fried onion strings. Fairly thin layer of the ranch, cover with strings, grill till flakey. Much, much better than it sounds. Blew my mind...

If they are already out of the skin, one of the other ways may be better than the grills once it will sick pretty badly.

Leave scales on one side. Poke holes in meat with fork to let butter/seasoning get into the meat faster. Melt butter in microwave (enough to coat fish). I stir a little lemon juice in the butter. Coat it with butter on the pit with scales down. Tony's or whatver seasoning on top. I hit it with butter a few times throughout the cooking. Sometimes I'll out a little italian dressing in the butter too for a different flavor. It's extremely easy.

Go on...


On the half shell?

Some good ideas but I'm intrigued by xenons idea. And I've got a mess of fish id like to try this with.

quote:

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Easiest way is to keep the scales on (half shell) marinate them in italian dressing for a few hours meat down then throw on a hot grill scales down. Cook until meat is flaky take your spatula and take the meat right off the scales on the grill. serve the meat throw away the scales and skin.

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exactly how i do them. Always a fan favorite

I'll throw one into the mix (for reds on the shell):

CASHEW-GARLIC BUTTER:
1 cup salted roasted cashews
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons fresh lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon Red Pepper Sauce or other hot pepper sauce


To make the cashew butter, pulse the cashews in a food processor until coarsely chopped. Add the butter, lemon juice, garlic, salt, and hot pepper sauce, and pulse until the cashews are finely chopped and the other ingredients are well blended. Take the blend and cover fish with thin layer. Grill on pit and enjoy.

I cooked this several times and it was so good, I almost punched my wife in the face.

Louisiana Supreme marinade, cayenne, butter, green onion, minced garlic, cilantro. That is another great marinade/basting sauce for half shell. Half shell is by far my favorite way to cook reds. Blackened is next, followed by fried if they are small enough filets.

I can see ranch powder, but the dressing just doesn't seem right to me.

Although my brother in law went on a charter out of Orange Beach and the captain apparently cleaned a chicken dolphin and threw it in the microwave covered in mayo and tony's . They said it was actually pretty damned good. So maybe the mayo and buttermilk in ranch would be the same thing.