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Started By
Message
re: Need Redfish on the half shell recipes UPDATE (w\final results)
Posted on 1/4/16 at 5:36 pm to Paul Allen
Posted on 1/4/16 at 5:36 pm to Paul Allen
Thanks for all of the suggestions. I'm almost ready to cook this big boy
Melted some butter with minced garlic and pasted all over the fish.
Liberally applied prudhommes blackening redfish magic seasoning.
Spritzed a couple of squirting of fresh lemon and sprinkled a bit of parsley.
Now to the grill..
Melted some butter with minced garlic and pasted all over the fish.
Liberally applied prudhommes blackening redfish magic seasoning.
Spritzed a couple of squirting of fresh lemon and sprinkled a bit of parsley.
Now to the grill..
This post was edited on 1/4/16 at 5:42 pm
0
Posted on 1/4/16 at 6:14 pm to Jeaux Cool
quote:
EVOO
Coined phrase by Rachel Ray.
Little known fact.
Posted on 1/4/16 at 6:23 pm to Tiger Ryno
Plus a lemon
Posted on 1/4/16 at 7:08 pm to CorkSoaker
Final product...came out pretty good. These damn fish are so big I can understand why some say the 16 to 18 inch reds are tastier. These bull reds are so thick the filets are more like steaks.
What I would do next time is use even more prudhommes. I had it covered well and it gave a nice flavor but I could have used the whole can on this big arse filet. The garlic butter was delicious...I went super heavy on it covering it pre cook and twice during the cook. I could have went even more...it was in the taste and not close to being over powering.
The Lemon was perfect with this fish. I usually don't enjoy lemon on fish but I used a whole one.
Overall not bad.
Posted on 1/4/16 at 7:14 pm to Tiger Ryno
I wonder if rubbing it with the seasoning and refrigerating it overnight would have improved the flavor or are you not supposed to do that with fish?
Posted on 1/4/16 at 7:17 pm to Tiger Ryno
Too big of a red IMO. If I eat one of those I make burgers out of it.
Posted on 1/4/16 at 7:19 pm to TigerWise
Not a bad idea wise. I could see doing that. They are thick. This fish was like 41 inches when I caught it. I honestly wasn't expecting much flavor at all given the size but it better than I thought.
Posted on 1/4/16 at 7:37 pm to Tiger Ryno
quote:
41 inches when I caught it
No more #Gainz for him. Come back, one year.
Posted on 1/4/16 at 7:39 pm to Tiger Ryno
why do you put foil down on your grill? you should just cook it in the oven
Posted on 1/4/16 at 7:50 pm to Lester Earl
Infrared grills are too expensive to get dirty.
The smell of scales in a month would ruin that thing.
The smell of scales in a month would ruin that thing.
Posted on 1/4/16 at 7:52 pm to BRgetthenet
finished with a nice propane crust
This post was edited on 1/4/16 at 8:04 pm
Posted on 1/4/16 at 7:56 pm to Lester Earl
Ha...
Posted on 1/4/16 at 8:11 pm to BRgetthenet
quote:
Infrared grills are too expensive to get dirty.
Is that a TEC grill?
Posted on 1/4/16 at 8:17 pm to highcotton2
No clue.
The char broils are only 5 bones.
frick'em up and move on.
The char broils are only 5 bones.
frick'em up and move on.
Posted on 1/4/16 at 8:26 pm to Lester Earl
Cause I wanted to because I didn't want flames from the melting butter coming up.
Posted on 1/4/16 at 8:44 pm to Tiger Ryno
Melting butter flames = incredible flavor. That is what put Dragos on the map.
And not sure if you like a courtbouillion but that big fish would be better served that way. Or wises burgers.
And not sure if you like a courtbouillion but that big fish would be better served that way. Or wises burgers.
Posted on 1/4/16 at 8:45 pm to Tiger Ryno
how long did it take to cook?
Posted on 1/4/16 at 8:51 pm to nolatrain504
45 minutes or so? About time to smoke half a pack.
Posted on 1/4/16 at 8:54 pm to Tiger Ryno
quote:
45 minutes About time to smoke half a pack.
Lawd. Hope your cardiologist checks that carotid artery.
Posted on 1/4/16 at 9:18 pm to Martini
What do you mean?
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