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re: Redfish on the half shell recipes???
Posted on 11/7/18 at 5:48 pm to LSUlefty
Posted on 11/7/18 at 5:48 pm to LSUlefty
quote:
But then why have it on the half shell then?
Because it's glorious. They taste amazing that way.
It's very similar to the fisherman's style at Cochon.
You can get even better color and crust with a broiler. I have a toaster oven, so it's basically just another setting.
0
Posted on 11/7/18 at 5:48 pm to OTIS2
quote:
There is a layer of fat between the scales and meat. Keeping the “shell” on preserves that moisture and flavor.
I know that, but the above poster was recommending under the broiler on the half shell which kind of defeats the purpose. When I think half shell I think Grilled.
This post was edited on 11/7/18 at 5:52 pm
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