- 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
Grilled Redfish on the Half Shell- No Glistening Version
Posted on 8/11/13 at 1:38 pm
Posted on 8/11/13 at 1:38 pm
A friend brought some fresh caught redfish which were cleaned "on the half shell". Too hot for me to be outside and glistening, so I fired up the indoor gas grill and it was delicious. Nothing like grilling in the AC with no smoke in your face or heat on the body, but lots of flavor. I'm good with that.
Had a corn souffle someone else made and some asparagus that went longer than planned due to some visiting and some gin.
I like mine cooked through anyway.
The fish came out perfectly. Moist and just right.
Had a corn souffle someone else made and some asparagus that went longer than planned due to some visiting and some gin.
I like mine cooked through anyway. The fish came out perfectly. Moist and just right.
This post was edited on 8/11/13 at 1:54 pm
15
Posted on 8/11/13 at 1:39 pm to Gris Gris
Posted on 8/11/13 at 1:40 pm to Gris Gris
Nice! I'm cooking inside today too. Just too hot to grill without a pool in the backyard. What'd you season them with?
Posted on 8/11/13 at 1:46 pm to Rohan2Reed
EXCELLENT meal!
Nicely done.
Nicely done.
Posted on 8/11/13 at 2:38 pm to Gris Gris
I never cook my redfish on the halfshell flesh side down. That's new to me.
Posted on 8/11/13 at 3:25 pm to Gris Gris
Looks great Gris 
I caught some reds yesterday and going to cook a few on the half shell this evening. My guide yesterday told me about a different way to cook them that I'm going to try.
Season the fish with your seasoning of choice. Next you coat the fish with a layer of cream cheese. This is intriguing for fish, but looking forward to it. The last step is to coat the cream cheese with a layer of grated Parmesan cheese for a crust effect.
I will have a formal review later this evening after they are finished. I promised bossflossjr a few bags of my catch. If these come out as good as they were described, Boss better get his arse in gear and get the rest of them soon.
I caught some reds yesterday and going to cook a few on the half shell this evening. My guide yesterday told me about a different way to cook them that I'm going to try.
Season the fish with your seasoning of choice. Next you coat the fish with a layer of cream cheese. This is intriguing for fish, but looking forward to it. The last step is to coat the cream cheese with a layer of grated Parmesan cheese for a crust effect.
I will have a formal review later this evening after they are finished. I promised bossflossjr a few bags of my catch. If these come out as good as they were described, Boss better get his arse in gear and get the rest of them soon.
Posted on 8/11/13 at 3:35 pm to 4LSU2
quote:
The last step is to coat the cream cheese with a layer of grated Parmesan cheese
Probably to cover up the taste of a fish that frankly is just ok.
Blast away.....
Posted on 8/11/13 at 3:40 pm to LSUintheNW
Pow! Half shell done right is an awesome tasting dish.
Posted on 8/11/13 at 3:43 pm to OTIS2
Not really.
Posted on 8/11/13 at 3:44 pm to LSUintheNW
Your taste buds are in need of a tune up. Or, you need a better cook.
Posted on 8/11/13 at 3:47 pm to OTIS2
I just prefer a better tasting fish, which there are plenty of.
To each their own though.
To each their own though.
Posted on 8/11/13 at 3:50 pm to LSUintheNW
What fish native to LA is a better tasting fish from a grill?
I will give the nod to yellowfin tuna. What else am I missing?
I will give the nod to yellowfin tuna. What else am I missing?
Posted on 8/11/13 at 3:55 pm to 4LSU2
I'd rather eat specks all day. Even catfish. Tuna without a doubt.
IMO
IMO
Posted on 8/11/13 at 3:57 pm to 4LSU2
Cobia is hard to beat.
This post was edited on 8/11/13 at 4:32 pm
Posted on 8/11/13 at 4:05 pm to LSUintheNW
Key word was grilled. Reds on the half shell are great for grilling.
I'd put white perch on the top of my fried list, then speckled trout/ bass/ bream as 1A. I'm not a big fan of grilled speckled trout. I'm not a fan of fried reds, but won't hesitate to throw a few in some grease if needed.
I'd put white perch on the top of my fried list, then speckled trout/ bass/ bream as 1A. I'm not a big fan of grilled speckled trout. I'm not a fan of fried reds, but won't hesitate to throw a few in some grease if needed.
Posted on 8/11/13 at 4:29 pm to 4LSU2
I cook my fish on the grill. I don't eat much fried foods. I use my grill almost exclusively.
But they don't taste very good.
quote:
Reds on the half shell are great for grilling
But they don't taste very good.
Posted on 8/11/13 at 4:40 pm to OTIS2
I've never had grilled reds on the half shell that weren't delicious.
I always cook flesh side first because I like that flavor on the flesh. Usually don't do it very long. The large ends of the fish were very thick and I couldn't close a grill top for a bit when I flipped them to cook them through so they were on the flesh side longer than usual. Perfect doneness.
I always cook flesh side first because I like that flavor on the flesh. Usually don't do it very long. The large ends of the fish were very thick and I couldn't close a grill top for a bit when I flipped them to cook them through so they were on the flesh side longer than usual. Perfect doneness.
Posted on 8/11/13 at 4:41 pm to 4LSU2
quote:
What fish native to LA is a better tasting fish from a grill? I will give the nod to yellowfin tuna. What else am I missing?
Cobia and mangrove snapper, that's about it though.
Posted on 8/11/13 at 4:47 pm to Gris Gris
Look at you with the fancy indoor gas grill.
That explains a lot. Gin drinker.
quote:
and some gin
That explains a lot. Gin drinker.
Posted on 8/11/13 at 4:53 pm to Gris Gris
I usually score mine all the way to the shell about every two inches to insure even cooking, but I've never grilled the flesh side. I go heavy on the seasoned butter baste and pull them pretty early. Delectable.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News