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re: Redfish on the half shell recipes???
Posted on 11/7/18 at 5:48 pm to LSUlefty
Posted on 11/7/18 at 5:48 pm to LSUlefty
quote:
But then why have it on the half shell then?
Because it's glorious. They taste amazing that way.
It's very similar to the fisherman's style at Cochon.
You can get even better color and crust with a broiler. I have a toaster oven, so it's basically just another setting.
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