re: Redfish on the half shell

I was a saltwater guide for 10 years and captains started that redfish on the half shell bullshite because they were too frickin lazy to finish cleaning them correctly. Seriously, if the fish is 20 plus inches the bloodline is gonna frick up the flavor of the meat. That’s why you see all these recipes with butter garlic lemon Worcestershire sauce Italian dressing and Tonys is to mask that nasty arse bloodline. Filet the damn fish and cut the bloodline out for the best taste. Leave out the overpowering marinades and flavor concealers and use salt and pepper and a splash of lemon juice if you must. If you have to put all that shite on fish to make it taste good you’re doing it wrong. Might as well let the frickin fish live and buy frickin chicken breast.