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Started By
Message
Caught some fish yesterday, need some recipe ideas for meals this week....
Posted on 8/12/12 at 12:11 pm
Posted on 8/12/12 at 12:11 pm
I have two redfish filets (skin on), two redfish filets (skin off, kind of hacked-up), and a handfull of speck filets. I think I'm going to try a ceviche with the redfish that was hacked up when we cleaned them. I've done a pecan crusted trout before, but I'm looking for ideas for something different. Hopefully semi-healthy as well.
1
Posted on 8/12/12 at 12:16 pm to LSUJuice
Redfish courtbullion and blackened redfish for the skin off.
If those skin on fillets still have the scales, season those bad boys up and throw on the grill. Redfish on the half-shell.
If those skin on fillets still have the scales, season those bad boys up and throw on the grill. Redfish on the half-shell.
This post was edited on 8/12/12 at 12:18 pm
Posted on 8/12/12 at 12:34 pm to TigerstuckinMS
Definitely doing half-shells on the grill. Not sure if I want to do all the work for a courtbullion tody, though.
Posted on 8/12/12 at 12:36 pm to LSUJuice
quote:
Not sure if I want to do all the work for a courtbullion tody, though.
But it's so good!
Posted on 8/12/12 at 12:38 pm to TigerstuckinMS
I think I'll give it a shot. Wish I had saved the heads and bones to make a stock, though.
Posted on 8/12/12 at 12:41 pm to LSUJuice
quote:
I think I'll give it a shot. Wish I had saved the heads and bones to make a stock, though.
I use this stuff when I don't have the stuff to make stock on my own. It's not ideal, but it's not water, either.
Posted on 8/12/12 at 12:55 pm to TigerstuckinMS
Thanks. Hopefully Kroger has it.
Posted on 8/12/12 at 2:55 pm to LSUJuice
Use the trout for your ceviche and blacken the reds. The trout is a better ceviche type meat. As for the half shells, do them the way everyone says. Can't screw em up
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