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Had The Best Fish Dish Of My Life Tonight
Posted on 11/1/21 at 10:55 pm
Posted on 11/1/21 at 10:55 pm
There is a restaurant in Auburn called Acre. They have a dish called “Redfish On The Half Shell”. Absolutely amazing. It’s seasoned and charcoal grilled with scales still on. It is finished scale side down and charred heavily. Then covered with some kind of creole butter sauce and has a bit of fried okra and very crispy fried potatoes on the side.
This post was edited on 11/2/21 at 6:42 pm
8
Posted on 11/1/21 at 11:21 pm to auwaterfowler
Sounds awesome. If you're ever down Louisiana way in Baton Rouge you should try the cedar roasted redfish at Mansur's
Posted on 11/2/21 at 2:29 am to auwaterfowler
is this it ?
Posted on 11/2/21 at 4:04 am to auwaterfowler
That’s how I have grilled reds for years
Posted on 11/2/21 at 4:04 am to auwaterfowler
Every guy with a fishing camp south of HWY 90 has been cooking redfish like this for 30 plus years.
Posted on 11/2/21 at 4:10 am to michael corleone
quote:
Every guy with a fishing camp south of HWY 90 has been cooking redfish like this for 30 plus years.
Guess he must not know ANYONE from S.E. Louisiana who fishes and cooks.
I do this to redfish, drum and sheepshead with the scales on.
Also grill tuna and shark steaks the same way with the butter/herb sauce basted on them.
Posted on 11/2/21 at 5:26 am to gumbo2176
I’m from Baldwin County AL and my whole life have thought of red fish on the half shell as the go to preparation of red fish (or any drum).
Posted on 11/2/21 at 7:32 am to auwaterfowler
Acre is a really good restaurant.... I hit it every time I am in town for work. Good spot.
Posted on 11/2/21 at 7:33 am to auwaterfowler
I can't remember the last time I took the skin off of redfish fillets. Best way to cook them by far
This post was edited on 11/2/21 at 8:54 am
Posted on 11/2/21 at 7:40 am to 91TIGER
Yes!
Posted on 11/2/21 at 7:51 am to michael corleone
quote:
Every guy with a fishing camp south of HWY 90 has been cooking redfish like this for 30 plus years.
Fact. Covered with a crawfish/cream sauce.
Posted on 11/2/21 at 9:34 am to GeauxTigers0107
Parrians baton rouge...barbecued drum is excellent....
Posted on 11/2/21 at 9:52 am to GeauxTigers0107
quote:
Covered with a crawfish/cream sauce.
What's your recipe for the sauce?
What are some good ways to jazz it up a bit? I usually just put some olive oil and seasoning on the redfish sides and grill.
Posted on 11/2/21 at 11:28 am to auwaterfowler
Peche does a whole redfish with a salsa verde which is incredible
Posted on 11/2/21 at 12:20 pm to Emteein
I had the whole redfish diablo at Sahuayo in Gonzales this past weekend and it was great
Posted on 11/2/21 at 12:35 pm to moontigr
Chef Bancroft is top notch.
Posted on 11/2/21 at 2:40 pm to Saskwatch
quote:
What's your recipe for the sauce?
Stick of butter melted in a saucepan.
Saute trinity until tender.
Add 1lb crawfish tails (preferable w/fat and from a recent boil).
Add about a teaspoon of crushed garlic (not minced).
Dust with your favorite creole seasoning.
Add 1/2 cap of liquid crab boil (if tails are store bought).
Cook on med/low for 5-7 mins.
Pour in a pint of Half & Half cream.
Turn fire down to low and let it reduce to half it's volume.
Thicken with corn starch slurry.
Done.
Super simple.
This is it on a ribeye for visual reference.
Posted on 11/2/21 at 5:44 pm to auwaterfowler
We went there in August and my wife had that dish. It was really good. Great cocktails too
Posted on 11/2/21 at 7:11 pm to GeauxTigers0107
Snapper is damn good cooked the same way with a crawfish, shrimp or crab cream sauce.
Posted on 11/2/21 at 7:12 pm to LSUEnvy
quote:
Snapper
My personal fav
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