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Started By
Message
Grilling Red Fish....
Posted on 7/27/09 at 1:02 pm
Posted on 7/27/09 at 1:02 pm
Plan on grilling tonight...Any suggestions
I have a way I usually cook just wondering what else you might have tried...Thanks
I have a way I usually cook just wondering what else you might have tried...Thanks
Posted on 7/27/09 at 1:16 pm to jtlips13
I'll be grilling some on the halfshell, too. I keep it simple...these are fresh and don't need much help to be great. I'll melt butter and add some lemon juice and garlic to taste. I'll lightly sprinkle some Tony's on the fish and go straight to the coals with it. I'll baste the slabs often with the lemon butter and I'll cook until the fish"puffs up" a bit, but I'll not over cook 'em at all. It'll be awesome.
Posted on 7/27/09 at 1:25 pm to OTIS2
Smear them with softened butter, then sprinkle with italian seasoning, lemon juice, and a little cavenders...
Posted on 7/27/09 at 2:09 pm to jtlips13
Grill on the half shell with a little lemon. Sautee green onions and mushrooms in butter. Pour on top of fish when plating.
Posted on 7/27/09 at 2:29 pm to arseinclarse
I like to brown the redfish meat side down for a few minutes, then flip it scales down and finish cooking it. Your grill needs to be well oiled to prevent it from sticking.
I'm overstocked with fish right now. Frying some specs for the family tonight. So fresh they slept in Four Bayous Pass last weekend.
I'm overstocked with fish right now. Frying some specs for the family tonight. So fresh they slept in Four Bayous Pass last weekend.
Posted on 7/27/09 at 7:43 pm to OTIS2
quote:
I'll be grilling some on the halfshell, too. I keep it simple...these are fresh and don't need much help to be great. I'll melt butter and add some lemon juice and garlic to taste. I'll lightly sprinkle some Tony's on the fish and go straight to the coals with it. I'll baste the slabs often with the lemon butter and I'll cook until the fish"puffs up" a bit, but I'll not over cook 'em at all. It'll be awesome.
I do exactly the same, but try heating up some Rotel with a little Velveeta cheese and spread over the top once cooked.
Posted on 7/27/09 at 7:47 pm to DaBigDogg
quote:
try heating up some Rotel with a little Velveeta cheese and spread over the top once cooked.
Whoa
Posted on 7/27/09 at 7:51 pm to DaBigDogg
quote:
but try heating up some Rotel with a little Velveeta cheese and spread over the top once cooked.
Posted on 7/27/09 at 7:58 pm to Charles Bronson
You know I was just trying to give this guy another option, but it's assholes like you that keep people from posting their opinions on here. So GFY!
Posted on 7/27/09 at 8:18 pm to DaBigDogg
Seriously, can you even taste the fish after you smother it with processed cheese and a tomato based dip?
Posted on 7/27/09 at 8:20 pm to DaBigDogg
quote:
Rotel with a little Velveeta cheese
Does obesity and hypertension run in your family? You ate enough salt to last a sweaty Mexican roofer for a week.
Posted on 7/27/09 at 8:23 pm to DaBigDogg
quote:
You know I was just trying to give this guy another option, but it's assholes like you that keep people from posting their opinions on here. So GFY!
The worst cooking suggestion I have ever seen. I truly hate cheese and seafood together. The Italians got it correct. No cheese with seafood ever. Extra virgin olive oil and creale seasoning is all that is needed when grilling redfish. A squeeze of fresh lemon juice just before service is perfection.
Posted on 7/27/09 at 8:25 pm to Tbobby
No but I bet it does in your mama. You guys amaze me. Instead of giving this guy some suggestions like he asked for, you are wasting time making fun of me. What a bunch of losers.
Posted on 7/27/09 at 8:37 pm to glassman
quote:
The Italians got it correct. No cheese with seafood ever.
I think it was the Jews-no dairy products served with meat keeps it kosher. As far as the original poster, how about some grated Reggiano Parmesan cheese with some roasted peppers to simulate that Velveeta vileness? And yes, food snobs post here, but they have great advice. And some good advice is never buy Velveeta cheese.
Posted on 7/27/09 at 8:39 pm to Tbobby
quote:
And some good advice is never buy Velveeta cheese.
Posted on 7/27/09 at 8:43 pm to Tbobby
quote:This discussion has been done before...and your conclusion is dead wrong. Crab Augratin...had some of the best ever at Brigtsen's Sat night....was one of the best of the many dishes we tried.
quote:
The Italians got it correct. No cheese with seafood ever.
Posted on 7/28/09 at 6:34 am to OTIS2
I like to baste mine with Italian dressing when cooking. So long as you don't over do it, it gives the fish great flavor but doesn't overpower it.
I have a freind that swears by putting maynaise on redfish. I have never had the gall to try this but he's beend doing it for about 50 years, so I guess it can't be that bad?
I have a freind that swears by putting maynaise on redfish. I have never had the gall to try this but he's beend doing it for about 50 years, so I guess it can't be that bad?
Posted on 7/28/09 at 7:22 am to Da Hammer
after adding the rotel and velveeta, i like to add a can of wolf brand chili at the very end. gives the fish a tex-mex flair
Posted on 7/28/09 at 7:25 am to Da Hammer
quote:We (my mom who is a very good cook)had a baked halibut recipe that she got in Alaska that called for mayo and...cheese...and that was some of the best fish I've ever eaten. If I pick up some fresh halibut this fall, I'll see if she's still got it.
I have a freind that swears by putting maynaise on redfish
Posted on 7/28/09 at 2:15 pm to OTIS2
Velveeta Cheese>...............does that qualify as an oxymoron by chance?
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