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Started By
Message
re: Grilled Redfish on the Half Shell- No Glistening Version
Posted on 8/12/13 at 11:48 am to LSUintheNW
Posted on 8/12/13 at 11:48 am to LSUintheNW
quote:
Blast away.....
Why should anyone make an up roar of an idiot being so stupid that no one would miss it for a thousand years, except them.
1
Posted on 8/12/13 at 12:06 pm to mylsuhat
Those snappers look delicious. I love fresh fish-all kinds. I had red fish and it was a gift to get them. I don't get fresh fish like that very often so I was delighted to have it. Also got some specs. Filets are pretty small, but I vac sealed them and look forward to having them. I love specs. Love bream, bass, grouper....and so on. I can appreciate people who like some fish more than others. When the fish are fresh, I'm not too picky.
People ask about grilling fish from time to time, so I figured I'd share the photos.
Uncle Ned, my stovetop and exhaust are by Kitchen Aid. I've been very pleased. The exhaust is very strong. I can flame things up and no smoke in the kitchen at all. It sucks up anything in it's area. While gas grills are not optimal for some folks and I do like charcoal pits better, the gas grill has served a great purpose for me especially when it's hot outside. For me, I got a lot of bang for my buck. Might not be for everyone.
ETA: Hat, do you cooked the half shell fish flesh down first, also?
People ask about grilling fish from time to time, so I figured I'd share the photos.
Uncle Ned, my stovetop and exhaust are by Kitchen Aid. I've been very pleased. The exhaust is very strong. I can flame things up and no smoke in the kitchen at all. It sucks up anything in it's area. While gas grills are not optimal for some folks and I do like charcoal pits better, the gas grill has served a great purpose for me especially when it's hot outside. For me, I got a lot of bang for my buck. Might not be for everyone.
ETA: Hat, do you cooked the half shell fish flesh down first, also?
This post was edited on 8/12/13 at 12:13 pm
Posted on 8/12/13 at 12:08 pm to Gris Gris
beautiful fish.
Posted on 8/12/13 at 12:12 pm to Gris Gris
quote:what do you use?
vac sealed
Posted on 8/12/13 at 12:21 pm to Winkface
I use the FoodSaver brand. If anyone cares.
Posted on 8/12/13 at 1:31 pm to Winkface
I think mine is a basic foodsaver I bought at Sam's a long time ago. Might have cost a hundred. Seal, sucks, cuts. Works fine for my uses and I use it quite frequently. I didn't study them before I bought, though. It was one of those unintended purchases that I tend to make at Sam's when I make a run there for routine purchases. Last one was the Ninja blender which stayed in the box like the FoodSaver for a year and which I know love and worship. 
I think it was a hundred, too.
I think my subconscious decides that if I'm going to endure Sam's, I need to be rewarded with a gift. My roaster was one of those purchases also. It was only fifty, though.
I think it was a hundred, too. I think my subconscious decides that if I'm going to endure Sam's, I need to be rewarded with a gift. My roaster was one of those purchases also. It was only fifty, though.
This post was edited on 8/12/13 at 1:33 pm
Posted on 8/12/13 at 2:20 pm to Gris Gris
quote:
Uncle Ned, my stovetop and exhaust are by Kitchen Aid. I've been very pleased. The exhaust is very strong. I can flame things up and no smoke in the kitchen at all. It sucks up anything in it's area. While gas grills are not optimal for some folks and I do like charcoal pits better, the gas grill has served a great purpose for me especially when it's hot outside. For me, I got a lot of bang for my buck. Might not be for everyone.
The redfish and snapper both look great, you guys that have easy access to salt water fish have it made. Gris are you saying that your fan exhausts to the exterior, outside your house, and not a recirculating version. We have a direct exhaust overhead, it does work well. The recirculating ones aren't very effective at removing smoke and odor.
Posted on 8/12/13 at 2:55 pm to CITWTT
Ouch....
Posted on 8/12/13 at 2:56 pm to mylsuhat
Fish look great, love me some red snapper.
Posted on 8/12/13 at 2:57 pm to Gris Gris
I think that's exactly what they want, Gris. 
Posted on 8/12/13 at 3:08 pm to tirebiter
quote:
are you saying that your fan exhausts to the exterior, outside your house
Yes, mine goes through the roof to the outside. My other one did also and it was pretty strong, but not as strong as this one.
Wink, Sam's is successful with me on most trips. That's why my visits are few and far between. I buy my needs in large quantities about 4 times a year. I can escape the temptations if I'm going there for one or two things, in and out. No need for reward if I manage that.
Posted on 8/12/13 at 8:19 pm to Gris Gris
Just had to go back and visit the photos on the OP again. Man that looks good.
Posted on 8/12/13 at 8:31 pm to AlwysATgr
Yeah looks outstanding. Gris I have found specs are best cooked as soon as you can after freezing, they tend to get a little mushy. Now that reminds me, I need to go fishing soon...
Posted on 8/12/13 at 8:42 pm to LSUEnvy
Do you vac seal them? I've had some frozen for a while when I "find" them in the freezer and never noticed any texture issues. They were vac sealed, though.
Posted on 8/12/13 at 9:42 pm to Gris Gris
Come to think of it I don't think they were in a vacuum pack. Must've been just in water and a freezer bag.
Posted on 8/12/13 at 9:48 pm to LSUEnvy
That's how I used to freeze fish until I had some that were in the freezer for a good while but vac sealed. I was prepared for the quality to have waned, but that wasn't the case. It was as fresh as if it had been frozen for only a few days. Definitely noticed a difference from my water in the freezer bag method. Vac sealing extends the life in the freezer and really protects food. I use it for a lot of things, now.
Posted on 8/12/13 at 9:52 pm to Gris Gris
I've never grilled fish like that. How do you know when it's cooked thoroughly?
Posted on 8/12/13 at 10:07 pm to LoneStarTiger
I used a fork on the thicker fish and stuck it in and I could "feel" that it wasn't quite done. It's done when it's flaky and will separate from the skin easily. I think there's a fine line with fish, though. I'm not as experienced at it as some other folks here are so maybe they'll come along with some other advice. These were thicker than those I've done before.
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