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fresh redfish filets
Posted on 8/1/16 at 1:57 pm
Posted on 8/1/16 at 1:57 pm
Caught some reds yesterday and was going to blacken them. Any other ideas cause thats what i always do but i do love it.
Posted on 8/1/16 at 2:30 pm to Dale Doubak
Cut them into nuggets and fry them and pour shrimp etouffee' on top.
Posted on 8/1/16 at 2:38 pm to dnm3305
I did this Sunday. Cut into smaller pieces, make or buy Teriyaki sauce, pour over fish and bake......delish!
I buy Very Teriyaki, add crushed garlic, oyster sauce and hot sauce.....put that in a little pot and simmer a little while til thickened.pour over fish, add toasted sesame seeds and green onions when done, made some fried rice to acompany.
I buy Very Teriyaki, add crushed garlic, oyster sauce and hot sauce.....put that in a little pot and simmer a little while til thickened.pour over fish, add toasted sesame seeds and green onions when done, made some fried rice to acompany.
Posted on 8/1/16 at 3:46 pm to 81Tiger
quote:Be careful not to stir too much, especially if using catfish.
Courtbouillion!!
Posted on 8/1/16 at 5:02 pm to Dale Doubak
Put it in a pan, make a sauce of lemon juice, worcestire, hot sauce, garlic, and pats of butter on top. Sprinkle your favorite Cajun powder on top and bake til done.
Posted on 8/1/16 at 5:44 pm to TJG210
blackened with etoufee on top would be one of my last meals on earth
Posted on 8/1/16 at 7:01 pm to Dale Doubak
Fry it up with Parmesan/Panko crust, top with crabmeat stuffing and Hollandaise sauce
This post was edited on 8/1/16 at 7:02 pm
Posted on 8/1/16 at 8:24 pm to 911Moto
Just had some Cobia filets. Finely chopped up some fresh ginger and sesame seeds. Added lemon juice, olive oil, black pepper and some curry and whipped together. Spread evenly and baked! Delicious
Posted on 8/1/16 at 9:32 pm to Dale Doubak
Just my opinion but I prefer bronzed over blackened because blackening just completely overpowers any white-fleshed fish. If you know how to blacken, you know how to bronze. Just use less seasoning, maybe just salt, pepper, garlic powder, and a pinch of cayenne and cook until it's brown, not black. Finish with some lemon juice and you're done.
You can look up some recipes that give different seasoning proportions but you can also just tell yourself to make something like Prudhomme's Seafood Seasoning instead of his Blackening Seasoning. They're pretty close in flavor but the blackening is more intense.
You can look up some recipes that give different seasoning proportions but you can also just tell yourself to make something like Prudhomme's Seafood Seasoning instead of his Blackening Seasoning. They're pretty close in flavor but the blackening is more intense.
Posted on 8/2/16 at 7:28 am to 81Tiger
I like this light courtbouillion
When I clean my redfish I make this one with the small pieces and bellies. Add a bit of shrimp if you like. It is light and easy. I add more tomato and if I don't feel like making fish stock with the bones I just use chicken stock.
When I clean my redfish I make this one with the small pieces and bellies. Add a bit of shrimp if you like. It is light and easy. I add more tomato and if I don't feel like making fish stock with the bones I just use chicken stock.
Posted on 8/2/16 at 7:54 am to Dale Doubak
It's hot outside. Make ceviche.
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