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grilled redfish
Posted on 5/8/12 at 12:11 pm
Posted on 5/8/12 at 12:11 pm
I dont have a lot of experience grilling fish but I have some redfish I'd like to try it with. Any tips or suggestions?
Do you grill it over high heat or lower heat? Do you baste it with anything?
TIA
Do you grill it over high heat or lower heat? Do you baste it with anything?
TIA
4
Posted on 5/8/12 at 12:16 pm to LoneStarTiger
take your filet with scales left on...marinate in italian dressing for a few hours...slice some lemon and onions place on top and grill scales down...thats how we used to do it at the camp
Posted on 5/8/12 at 12:20 pm to mpar98
quote:
marinate in italian dressing for a few hours
I would never think of doing this to a great piece of fish. Just season it with cajun seasoning and then baste with lemon and garlic butter.
Posted on 5/8/12 at 12:21 pm to HeadyMurphey
quote:
I would never think of doing this to a great piece of fish
well as long as it's redfish you don't have to worry
Posted on 5/8/12 at 12:32 pm to yellowfin
quote:
well as long as it's redfish you don't have to worry
meh, I don't get the hate. Of course there are better out there, but the only thing I would consider putting italian dressing on would be tilapia and I don't eat that shite.
ETA: Instead of throwing it away, I will gladly take it off your hands
This post was edited on 5/8/12 at 12:33 pm
Posted on 5/8/12 at 12:35 pm to yellowfin
quote:
quote:I would never think of doing this to a great piece of fish well as long as it's redfish you don't have to worry
What kind of fish would you consider to be great?
Posted on 5/8/12 at 12:37 pm to mpar98
for how long? just until it seperates from the skin?
Posted on 5/8/12 at 12:39 pm to LoneStarTiger
It doesn't need to cook very long. It doesn't need to separate from the skin either. You serve it with scales down.
Posted on 5/8/12 at 1:15 pm to JasonL79
One thing not seen very often pompano.
Posted on 5/8/12 at 1:45 pm to LoneStarTiger
It's not necessary to marinate redfish before grilling. If you choose to marinate, be careful with the time because the acids can start to "cook" the fish and the texture will be affected by that.
Grilling adds a lot of flavor to fish, so it doesn't need a lot of extra seasoning, though it's fine with it. You can baste it before grilling with olive seasoned or unseasoned and use whatever dry seasoning you like. Quite often, I melt butter and simmer it a bit with Cavender's Greek seasoning. I brush that on the flesh before cooking and I sometimes brush it again during cooking.
Unlike most folks, I actually put the fish flesh down on the grill first, for just a little while to get some direct fire flavor. I turn it to the scale side down and then brush the flesh with a bit more of the butter mixture. It cooks very quickly. Serve it with the scale side down. The meat is easily separated from the skin with the fork, bite by bite.
P.S. your thread is anchored, apparently. You might want to add a few words to your title and ask that it be unanchored.
Grilling adds a lot of flavor to fish, so it doesn't need a lot of extra seasoning, though it's fine with it. You can baste it before grilling with olive seasoned or unseasoned and use whatever dry seasoning you like. Quite often, I melt butter and simmer it a bit with Cavender's Greek seasoning. I brush that on the flesh before cooking and I sometimes brush it again during cooking.
Unlike most folks, I actually put the fish flesh down on the grill first, for just a little while to get some direct fire flavor. I turn it to the scale side down and then brush the flesh with a bit more of the butter mixture. It cooks very quickly. Serve it with the scale side down. The meat is easily separated from the skin with the fork, bite by bite.
P.S. your thread is anchored, apparently. You might want to add a few words to your title and ask that it be unanchored.
This post was edited on 5/8/12 at 1:47 pm
Posted on 5/8/12 at 1:53 pm to yellowfin
quote:
I would never think of doing this to a great piece of fish
well as long as it's redfish you don't have to worry
Fresh redfish on the halfshell that is properly prepared is hard to beat.
Posted on 5/8/12 at 2:01 pm to JasonL79
quote:
What kind of fish would you consider to be great?
I don't want to highjack his thread but i could think of at least a dozen that I'd prefer over reds
Posted on 5/8/12 at 2:17 pm to LoneStarTiger
marinates them in:
1/4 cup- Worcestershire sauce
1/4 cup- extra virgin olive oil
1/4-1/2 teaspoon- cayenne pepper
1/4 teaspoon- dried thyme
1 Tablespoon- paprika
Sea salt and fresh ground black pepper to taste
1 (small-medium)- yellow onion
1 (fresh)- lemon
2 (whole peeled)- garlic cloves
1 bunch (fresh)- parsley
1/2 stick (unsalted/diced)- butter
Begin by adding the Worcestershire sauce and olive oil, next add your thyme, paprika, cayenne pepper, sea salt, and black pepper to taste. Next slice your garlic, onion, and half of your lemon into thin rings. Squeeze the half of the lemon that you did not slice, over your fish, then place the garlic and onion rings on top of fish; making sure to have the fillets flesh side up. Allow the fish to marinate for 15-30 minutes while you pre-heat your grill to a medium high heat.
Once your grill is pre-heated, place your fish fillets (flesh side down) on your grill and allow them to sear for two or three minutes. Now turn your fish over, so they are scale side down, top them with reserved onion rings and pour some of your marinade over them. This will keep your fish moist and add plenty of flavor while they grill. When your red fish has been on the grill for 20 minutes, place a cast iron sauce pot (or other grill-safe container) on your grill and add in butter; whisking until half way melted. When your butter has melted half way, remove from your grill and add chopped parsley while whisking.
Remove fish from grill, place on serving plates and top with butter sauce and lemon slices.
1/4 cup- Worcestershire sauce
1/4 cup- extra virgin olive oil
1/4-1/2 teaspoon- cayenne pepper
1/4 teaspoon- dried thyme
1 Tablespoon- paprika
Sea salt and fresh ground black pepper to taste
1 (small-medium)- yellow onion
1 (fresh)- lemon
2 (whole peeled)- garlic cloves
1 bunch (fresh)- parsley
1/2 stick (unsalted/diced)- butter
Begin by adding the Worcestershire sauce and olive oil, next add your thyme, paprika, cayenne pepper, sea salt, and black pepper to taste. Next slice your garlic, onion, and half of your lemon into thin rings. Squeeze the half of the lemon that you did not slice, over your fish, then place the garlic and onion rings on top of fish; making sure to have the fillets flesh side up. Allow the fish to marinate for 15-30 minutes while you pre-heat your grill to a medium high heat.
Once your grill is pre-heated, place your fish fillets (flesh side down) on your grill and allow them to sear for two or three minutes. Now turn your fish over, so they are scale side down, top them with reserved onion rings and pour some of your marinade over them. This will keep your fish moist and add plenty of flavor while they grill. When your red fish has been on the grill for 20 minutes, place a cast iron sauce pot (or other grill-safe container) on your grill and add in butter; whisking until half way melted. When your butter has melted half way, remove from your grill and add chopped parsley while whisking.
Remove fish from grill, place on serving plates and top with butter sauce and lemon slices.
Posted on 5/8/12 at 2:22 pm to LoneStarTiger
There was a recipe for grilled redfish on the Outdoor Board when there was a recipe thread. Don't know if it's still there, I don't have the recipe with me. I did not think it sounded all that great but tried it anyway b/c the hubby catches lots of redfish. Anyway it was really good, from memory it was topped with mayo, Parmesan, chopped scallions, lemon slices w/pats of butter. Grill scale side down, I was surprised at how good it was!
Posted on 5/8/12 at 2:30 pm to yellowfin
quote:
quote:What kind of fish would you consider to be great? I don't want to highjack his thread but i could think of at least a dozen that I'd prefer over reds
I'm sure I could also but as far as ease of catching and availability, I would put redfish up there. It's not very easy to catch red snapper,amberjack,etc with regulations now and fishing offshore can be expensive for most.
Now that I think of it, I could name a dozen easily also. I still like redfish though.
Posted on 5/8/12 at 2:50 pm to HeadyMurphey
quote:
I would never think of doing this to a great piece of fish.
we fished the marshes and would come back limited out on reds...it wasnt like there was a shortage...we were at a fishing camp
Posted on 5/8/12 at 4:32 pm to HeadyMurphey
quote:
Just season it with cajun seasoning and then baste with lemon and garlic butter.
Winner
Posted on 5/8/12 at 10:03 pm to OTIS2
quote:
Fresh redfish on the halfshell that is properly prepared is hard to beat.
+1 - not hard to grill either. I usually grill it over hickory (BGE with relatively high heat 425-450 degF).
I think some of the "meh" toward redfish is that it's so plentiful and local (we've got the best redfishery in the world in LA). It's a very good fish to grill.
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