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Started By
Message
Redfish on the half shell recipes???
Posted on 11/7/18 at 8:06 am
Posted on 11/7/18 at 8:06 am
Anyone got a good one? Gonna cook some up tonight. Thanks in advance
6
Posted on 11/7/18 at 8:12 am to IMA who dat
Season, bake, put a couple pats of butter on each, finish under the broiler.
Posted on 11/7/18 at 8:12 am to IMA who dat
Pretty much a standard for those who do it this way.
Melt butter, add some finely minced garlic, and let that slowly simmer in the pot. I also like to add a little finely chopped green onion, some parsley, Worcestershire sauce and fresh squeezed lemon juice to the pot near the end.
Put the fish on the grill scale side down and brush on the mixture as it cooks. How much you will need to make depends on how many and how large the filets are.
Prick the fish in the thickest parts with a fork to make sure it is cooked all the way through and enjoy.
Melt butter, add some finely minced garlic, and let that slowly simmer in the pot. I also like to add a little finely chopped green onion, some parsley, Worcestershire sauce and fresh squeezed lemon juice to the pot near the end.
Put the fish on the grill scale side down and brush on the mixture as it cooks. How much you will need to make depends on how many and how large the filets are.
Prick the fish in the thickest parts with a fork to make sure it is cooked all the way through and enjoy.
Posted on 11/7/18 at 8:22 am to IMA who dat
Chopped onions, garlic, sprinkled with some tonys. As it cooks drizzle a little wishbone Italian every now and then.
Posted on 11/7/18 at 8:29 am to gumbo2176
quote:
Pretty much a standard for those who do it this way.
Melt butter, add some finely minced garlic, and let that slowly simmer in the pot. I also like to add a little finely chopped green onion, some parsley, Worcestershire sauce and fresh squeezed lemon juice to the pot near the end.
Put the fish on the grill scale side down and brush on the mixture as it cooks. How much you will need to make depends on how many and how large the filets are.
Prick the fish in the thickest parts with a fork to make sure it is cooked all the way through and enjoy.
Yeah. Pretty much the same. I sprinkle some blackened redfish seasoning on before.
Posted on 11/7/18 at 8:48 am to IMA who dat
Fire up the grill. Score each slab deeply, about every inch and a half.
Season with your fav Cajun/creole spice.
Baste with butter and lemon...don't overcook.
Season with your fav Cajun/creole spice.
Baste with butter and lemon...don't overcook.
Posted on 11/7/18 at 8:57 am to SmokedBrisket2018
quote:
blackened redfish seasoning
Chef Paul’s Redfish magic is good stuff.
Posted on 11/7/18 at 9:09 am to jaydoubleyew
quote:
Chef Paul’s Redfish magic is good stuff.
Yep
Posted on 11/7/18 at 9:16 am to SmokedBrisket2018
quote:
Yep
Yep x 3
Got some in there
Posted on 11/7/18 at 10:30 am to IMA who dat
I rub them with a little evoo, salt, pepper, throw them on a hot grill, and spoon some pesto over them when they are almost done.
Posted on 11/7/18 at 10:40 am to IMA who dat
Pick the seasoning and/or herbs that you like. I season, brush with melted butter or season the melted butter (which is what I do) and brush with that. Unlike the rest of the free world, I put them on the grill flesh down for just a minute or so to get some flame on that side, initially. 
You can't leave them on the flesh side very long, though. Then, I turn them over, brush generously with the seasoned butter again and complete the cooking.
You can't leave them on the flesh side very long, though. Then, I turn them over, brush generously with the seasoned butter again and complete the cooking. Posted on 11/7/18 at 10:40 am to TigerWise
Pesto is so good on Redfish. Had this last weekend...though it was listed as a salsa verde, which I guess is a pesto minus the pine nuts...not really sure.
This post was edited on 11/7/18 at 10:52 am
Posted on 11/7/18 at 10:51 am to Gaston
quote:
Pesto
Salsa Verde or Chimichurri works well too.
Posted on 11/7/18 at 11:36 am to Gris Gris
quote:
I put them on the grill flesh down for just a minute or so to get some flame on that side
I was wondering about trying something like that with PPs blackened red fish seasoning. I thought sear it hard in a pan of butter flesh side down first then finish off in the oven or grill.
Pesto on red fish...not something I would have thought of trying but I like both. May one day....
Posted on 11/7/18 at 11:40 am to NOLAGT
Outstanding ideas yall. Will try out on the grill tonight. Gonna pick up that seasoning on the way home. Thanks for the responses.
Posted on 11/7/18 at 2:30 pm to Gaston
quote:
finish under the broiler.
Explain
Posted on 11/7/18 at 2:57 pm to LSUlefty
quote:
quote:finish under the broiler.
Explain
When I see this, I take it to mean put it under the broiler of your oven, which is the highest heat setting to let the food get a bit of sear on top and brown off a bit. It is exposed to intense heat that is very close to the dish cooking.
Posted on 11/7/18 at 4:15 pm to gumbo2176
But then why have it on the half shell then?
Posted on 11/7/18 at 4:55 pm to LSUlefty
quote:
But then why have it on the half shell then?
I'm with you. I don't think the reply was really relevant to the OP's intent. The only time I do the half shell thing is on the grill so it doesn't stick and fall apart and is the ideal way to cook a heavy scaled fish in my opinion.
Posted on 11/7/18 at 4:58 pm to LSUlefty
There is a layer of fat between the scales and meat. Keeping the “shell” on preserves that moisture and flavor.
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