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Started By
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Redfish on the half shell recipes needed
Posted on 7/31/21 at 8:10 pm
Posted on 7/31/21 at 8:10 pm
Have a number of redfish on the halfshell and have never cooked it.
Have pretty much every cooking surface you can think of. Not looking for anything super complicated, but I’m willing to try anything. .
Thanks in advance.
Have pretty much every cooking surface you can think of. Not looking for anything super complicated, but I’m willing to try anything. .
Thanks in advance.
6
Posted on 7/31/21 at 8:31 pm to McCaigBro69
I always do these on the grill scale side down and around 225*
Season up the fillet with your choice mix but must haves are butter, lemon and some cayenne heat
Just cook until the edges are flaky white
A nice addition is some lump crab meat
No reason to over complicate it’s an easy dish
Season up the fillet with your choice mix but must haves are butter, lemon and some cayenne heat
Just cook until the edges are flaky white
A nice addition is some lump crab meat
No reason to over complicate it’s an easy dish
Posted on 7/31/21 at 8:32 pm to McCaigBro69
Score the filets, deeply, every two inches to insure even cooking.
I prefer KISS method...don’t over do good fish.
A light seasoning of your favorite creole seasoning on the fish. Place over medium coals on the grill.
Baste with a lemon butter sauce:
Two sticks real butter
1 T Tony’s
1 T black pepper
Juice of 2 lemons
1 t garlic powder
Taste and adjust seasoning to your liking.
Cook until the fish is opaque. Baste often.
I prefer KISS method...don’t over do good fish.
A light seasoning of your favorite creole seasoning on the fish. Place over medium coals on the grill.
Baste with a lemon butter sauce:
Two sticks real butter
1 T Tony’s
1 T black pepper
Juice of 2 lemons
1 t garlic powder
Taste and adjust seasoning to your liking.
Cook until the fish is opaque. Baste often.
Posted on 7/31/21 at 8:36 pm to McCaigBro69
Both sound great and I have all that on hand. Will post pics if I don’t frick it up
Posted on 7/31/21 at 9:19 pm to McCaigBro69
I always have success doing spices and butter on it cold, so the butter kinda sets and sticks, and I grill then scales up to get a sear and then scales down to finish cooking. Never sticks, always a nice sear and flavor. You can mop on some lemon butter with garlic in there too.
Posted on 7/31/21 at 9:29 pm to McCaigBro69
I like to blacken with butter and Prudhomes seafood Magic in a cast iron skillet on my Primo. Gets a great sear and the smoke.
Posted on 7/31/21 at 9:42 pm to McCaigBro69
Cpt Theophile Bourgeois' redfish on the half shell.
Cpt Toe's Redfish
RIP Cpt. Amazing personality and lived life to its fullest. The seafood sauce puts an amazing zing to the grilled fish.
Cpt Toe's Redfish
RIP Cpt. Amazing personality and lived life to its fullest. The seafood sauce puts an amazing zing to the grilled fish.
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