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Started By
Message
Redfish scales down
Posted on 1/7/11 at 9:26 am
Posted on 1/7/11 at 9:26 am
I'm going over to a buddy's house for the game and he is cooking redfish scales down on the pit.
I've become pretty burnt out on eating it, and I was wondering if anyone has a recipe for a good sauce or some sort of topping to "jazz" the dish up a bit.
I've become pretty burnt out on eating it, and I was wondering if anyone has a recipe for a good sauce or some sort of topping to "jazz" the dish up a bit.
This post was edited on 1/7/11 at 9:34 am
Posted on 1/7/11 at 9:31 am to cheeriopiss
quote:
I've become pretty burnt out on eating
Wow that sucks..
Posted on 1/7/11 at 9:31 am to cheeriopiss
someone suggested putting melted butter and some light seasoning and brushing it on the fish while on the grill, my redfish turned out awesome using that method
Posted on 1/7/11 at 9:33 am to Catman88
quote:
Catman88
there's gotta be one in every bunch huh
Posted on 1/7/11 at 9:54 am to cheeriopiss
I did some the other night. You can make a light glaze with steens cane syrup and balsamic vinegar, add a few pecans to it. Season fish, put a pat or two of butter and sliced oranges on it then glaze a bit with the sauce. When done use a spatula to get under it and take it completely off the scales. Serves better this way. The key is to not overcook it.
Posted on 1/7/11 at 10:00 am to tigerdup07
quote:
tigerdup07
I'll drink it out of the bottle, cover chicken and a democrat rib-eye with it, but I'll never use this on seafood. I'm not "that" ville platte.
Posted on 1/7/11 at 10:02 am to cheeriopiss
I think I'm going to use my generic crab meat sauce for this
1/2 pound lump crabmeat
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops
Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
1/2 pound lump crabmeat
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops
Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
Posted on 1/7/11 at 10:05 am to cheeriopiss
Looks good. Maybe vary your side dishes for a twist, but redfish scale side down is just damn hard to get tired of...a feat I've never accomplished.
Posted on 1/7/11 at 10:07 am to cheeriopiss
Orange Gastrique
1 cup of orange juice (freshly squeezed)
1/2 cup of rice wine vinegar
1 cup of sugar
Reduce on stove top until it coats the back of a spoon.
Can't get any more simple than that.
Goes great on fish
1 cup of orange juice (freshly squeezed)
1/2 cup of rice wine vinegar
1 cup of sugar
Reduce on stove top until it coats the back of a spoon.
Can't get any more simple than that.
Goes great on fish
Posted on 1/7/11 at 10:15 am to cheeriopiss
Look up maltaise, done as hollandaise but with OJ instead of lemon. Another to consider is some variant of beurre blanc, given grilled fish beurre noisette would most probably be the best bet. Beurre blanc, with browned butter as the flavor agent.
Posted on 1/7/11 at 10:16 am to cheeriopiss
Good man eat as many Democrats as you like, they breed too fsst.
Posted on 1/7/11 at 10:28 am to cheeriopiss
I exclusively marinate redfish on the half shell in Chef Johnny Jambalaya’s Herb Dressing & Marinade. Can get it at Calandro's & Rousses
Posted on 1/7/11 at 10:52 am to CITWTT
ginger in a beurre blanc is awesome with fish too
Posted on 1/7/11 at 11:02 am to AreJay
I sautee a ton of shallots in butter and garlic then put that redfish flesh down in the pan for a few minutes to seal it before I put it on the grill. The top flesh is covered with a layer of those shallots while grilling. I also use a foil pan and keep a little water in the bottom while it grills to keep it super juicey.
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