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Started By
Message
Need a good "redfish on the half-shell" recipe
Posted on 6/30/14 at 1:35 pm
Posted on 6/30/14 at 1:35 pm
got some fresh filets from this weekend and never cooked them on the half shell before.
TIA
TIA
6
Posted on 6/30/14 at 1:39 pm to Delacroix
Season them up however you like. Put them on a medium fire and baste with lemon butter every 5 minutes until they're done(about 15 minutes or so).
Posted on 6/30/14 at 1:47 pm to Trout Bandit
do you need to cook them for a little while flesh side down first? Or can you just cook on the scales the whole time?
Posted on 6/30/14 at 1:52 pm to Delacroix
Scales down the whole time.
Medium fire. Season with your seasonings. Salt pepper cayenne garlic paprika
Baste one time with butter. Baste one time with Jack Millers BBQ sauce. Cook till ends start to curl. Eat with fork
Medium fire. Season with your seasonings. Salt pepper cayenne garlic paprika
Baste one time with butter. Baste one time with Jack Millers BBQ sauce. Cook till ends start to curl. Eat with fork
Posted on 6/30/14 at 1:53 pm to SaDaTayMoses
quote:
Jack Millers BBQ sauce
Yeah, don't do this.
Posted on 6/30/14 at 1:59 pm to Delacroix
scales down the whole time. I brush with butter and/or italian dressing. Add some minced garlic sometimes. Cook unitl ends curl or fish is flaky. Squeeze fresh lemon juice on fish near end of cooking. Dust with Cavender's greek seasoning. Enjoy.
Posted on 6/30/14 at 2:01 pm to Delacroix
I'm in the minority, but I put brush the flesh with a seasoned butter mixture. I use Cavender's Greek seasoning quite often. I put it down flesh side first for a little while because I like the flavor this method imparts. I turn it over after a very short period of time and brush it with the same butter seasoning again. If you don't want to use butter, a seasoned or herbed olive oil will also work. I prefer butter.
I don't use a topping. The butter and grilling gives it a good flavor to me, but some folks like a fruit salsa or a buerre blanc with them.
I don't use a topping. The butter and grilling gives it a good flavor to me, but some folks like a fruit salsa or a buerre blanc with them.
Posted on 6/30/14 at 2:08 pm to Sherman Klump
quote:
Jack Millers BBQ sauce
quote:
Yeah, don't do this.
+1
Don't do that.
Posted on 6/30/14 at 2:13 pm to Trout Bandit
Do what TB said. Score the filets deeply every 2 inches to insure even cooking.
Posted on 6/30/14 at 2:17 pm to Delacroix
Season how you like. At the end, I like to brush on a mixture of butter, tobasco, and lemon juice.
Also, for a little different spin, I seasoned them with jerk seasoning and grilled. Was delicious, mon.
Also, for a little different spin, I seasoned them with jerk seasoning and grilled. Was delicious, mon.
Posted on 6/30/14 at 2:18 pm to SaDaTayMoses
quote:
Baste one time with Jack Millers BBQ sauce
Or baste no times with any BBQ sauce.
Posted on 6/30/14 at 2:24 pm to LSUZombie
Basting with Louisiana Supreme Marinade has always come out good for us.
Posted on 6/30/14 at 2:47 pm to dnm3305
this may be in ketchup on steak territory but get some olive oil squeeze mayo and cover them with it before throwing on the grill with some fresh herbs on top.
other recipes i like is throw some pecans and garlic in a food processor and coat the top of the fish after seasoning it
other recipes i like is throw some pecans and garlic in a food processor and coat the top of the fish after seasoning it
This post was edited on 6/30/14 at 2:48 pm
Posted on 6/30/14 at 2:58 pm to CE Tiger
My favorite is to cover flesh side with chopped scallions then press flesh down into a hot oiled pan for a few minutes before placing on grill (still covered with now wilted/charred scallions). I use tinfoil folded at the edges and add a little water to keep everything moist. Cover and grill/smoke until done (20 min max).
Posted on 6/30/14 at 3:01 pm to Nawlens Gator
I like that idea.
Posted on 6/30/14 at 3:28 pm to Delacroix
quote:
some fresh filets
Since you have more than one, what I would do is about five minutes before you plan to take them off the grill, put zesty italian on half of them and thousand island on the other half. Decide which you like better. I like both equally well.
Posted on 6/30/14 at 3:58 pm to SaDaTayMoses
People from Ville Platte would probably put Jack Millers on a cheesecake.
shite is horrible
shite is horrible
Posted on 6/30/14 at 4:13 pm to Catman88
After you put the BBQ sauce on, feed them to the dog. He will certainly appreciate the fish more than you would.
Posted on 6/30/14 at 4:15 pm to Delacroix
I posted this recipe a few months ago. My family will not eat redfish any other way now.
Got this recipe on TD/Outdoor board. Ingredients sound a bit meh - but it's really good and different for a change.
Take your redfish on the halfshell and layer the following on each piece of redfish:
Mayo
Parmesan cheese
Tony's or your favorite cajun seasoning
Chopped green onion
Thinly sliced lemon slices
Put one pat of butter on each lemon slice. Top with fresh cracked pepper.
Put on grill and cook until done. You will know when it's done since I see you always cook on the halfshell.
I was not sure how this would turn out, but we catch a LOT of redfish and were looking for different recipes. Everyone LOVES this.
Got this recipe on TD/Outdoor board. Ingredients sound a bit meh - but it's really good and different for a change.
Take your redfish on the halfshell and layer the following on each piece of redfish:
Mayo
Parmesan cheese
Tony's or your favorite cajun seasoning
Chopped green onion
Thinly sliced lemon slices
Put one pat of butter on each lemon slice. Top with fresh cracked pepper.
Put on grill and cook until done. You will know when it's done since I see you always cook on the halfshell.
I was not sure how this would turn out, but we catch a LOT of redfish and were looking for different recipes. Everyone LOVES this.
Posted on 6/30/14 at 4:39 pm to OTIS2
quote:
Score the filets deeply every 2 inches to insure even cooking
Does anyone else do this with red fish "on the half shell"? I've never had the need to I guess.
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