Need Redfish on the half shell recipes UPDATE (w\final results)

I just put some slap ya momma.

I grill it and spread melted butter and lemon juice on it while grilling.

Salt, butter, a hint of garlic on occasion.

Redfish is too good to cover with too many flavors, IMO.

I like to take it in a greek direction. About a teaspoon of fresh oregano (pick the leaves from the stem), half a lemon's worth of lemon juice (or a whole lemon if it's a little dry one), a clove of garlic, and a few T of EVOO....puree all that together (immersion blender works well) and spread over the slab o'fish. Sprinkle w/salt & cracked pepper.

Oh, if the fish is truly huge/thick, lightly crosshatch the topside with a knife first. Gives a few more cracks for the flavors to adhere, will speed cooking in the thicker parts as well.

OK, if you don't have a blender to puree, use a knife to finely mince the herbs, smash the garlic clove to a puree w/some salt and the side of a knife, and then just stir together w/the EVOO. Ain't no big deal...a mortar & pestle will work just fine too.

Extra Virgin Olive Oil

olive oil.
if you don't like olive oil, feel free to use melted butter. but the oil is more mediterranean...

BBQ sauce? In conjunction with blackened seasoning?

OK thanks. I may cut this giant piece into two filets and season them differently.

quote:

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should try 16"-20" reds in the future

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Agree. Big ones are fun to catch, but not the tastiest to eat, IMHO.

This is pretty simple and delicious