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Started By
Message
Redfish on the Halfshell
Posted on 3/28/22 at 7:49 pm
Posted on 3/28/22 at 7:49 pm
I would like to do this for Easter. Where in the New Orleans area can I purchase whole Redfish?
9
Posted on 3/28/22 at 8:18 pm to Skippy1013
Westwego shrimp lot.
Posted on 3/28/22 at 9:18 pm to Skippy1013
Salt, pepper, lemon pepper, slather in blue plate mayonnaise, top with lemon slices. Grill scales down til they start to curl.
You’re welcome
You’re welcome
Posted on 3/28/22 at 10:09 pm to Skippy1013
Kenney's in Slidell. Could also check Harbor Seafood in Kenner.
Posted on 3/28/22 at 10:40 pm to SaDaTayMoses
quote:
You’re welcome
Nobody asked how to cook this retard-proof dish. They asked about sourcing.
And that response is…are you The Rock or something?
Posted on 3/29/22 at 8:53 am to Skippy1013
Rouses usually has whole redfish in Lafayette, so I assume in NOLA too.
Posted on 3/29/22 at 9:34 am to Skippy1013
I did this a while back, think it was Sheepshead.
Posted on 3/29/22 at 10:08 am to TIGER2
Only way to go!!
Posted on 3/29/22 at 10:12 am to Potchafa
Potchafa:
Man that looks amazing!
Man that looks amazing!
Posted on 3/29/22 at 10:24 am to Skippy1013
LINK
Just did this recipe on Sunday. It was AMAZING. I went bowfishing Saturday night so I can't help you with where to find it.
Hoss bowfishing Charter if you want to make a trip out of it lol.
Just did this recipe on Sunday. It was AMAZING. I went bowfishing Saturday night so I can't help you with where to find it.
Hoss bowfishing Charter if you want to make a trip out of it lol.
Posted on 3/29/22 at 10:29 am to Skippy1013
This is novel the way a whole pig is novel but just like a whole pig isn't the best way to prepare BBQ, this really isn't the best way to prepare redfish.
You're stuck with the blood line, which I personally find disgusting and depending I think on the size of the fish, right under the scales you often find a sorta slimy, gelatinous lining that's really off putting.
It makes an interesting presentation though.
You're stuck with the blood line, which I personally find disgusting and depending I think on the size of the fish, right under the scales you often find a sorta slimy, gelatinous lining that's really off putting.
It makes an interesting presentation though.
Posted on 3/29/22 at 10:33 am to Skippy1013
Everyone looks at me like I am crazy when I do it until they get to try it.
Season fish however you would like, mix up melted butter, worcestershire sauce, and hot sauce to baste. baste the fish, place over hot coals meat down (scales up) do not scrape with spatula until meat releases (4-5min). Flip over and place on cool side of the grill with scales down to finish and baste again after flipping.
I will see if I can find some pictures of some previous meals. Found some of snapper filet, but I do redfish the same.
Season fish however you would like, mix up melted butter, worcestershire sauce, and hot sauce to baste. baste the fish, place over hot coals meat down (scales up) do not scrape with spatula until meat releases (4-5min). Flip over and place on cool side of the grill with scales down to finish and baste again after flipping.
I will see if I can find some pictures of some previous meals. Found some of snapper filet, but I do redfish the same.
This post was edited on 3/29/22 at 11:24 am
Posted on 3/29/22 at 10:50 am to TIGER2
quote:
I did this a while back, think it was Sheepshead.
Those are definitely sheepshead filets. They have an odd bone structure that accounts for that big missing belly piece of meat.
Posted on 3/29/22 at 10:57 am to Skippy1013
Fisherman’s Cove on Williams Blvd in Kenner. I think they have just reopened after a fire.
Posted on 3/29/22 at 1:32 pm to Pandy Fackler
quote:
You're stuck with the blood line, which I personally find disgusting and depending I think on the size of the fish, right under the scales you often find a sorta slimy, gelatinous lining that's really off putting.
This.
Posted on 3/29/22 at 1:55 pm to Irregardless
I always blacken redfish. Sheepshead is great for half shell.
Posted on 3/29/22 at 1:56 pm to SaDaTayMoses
quote:
Salt, pepper, lemon pepper, slather in blue plate mayonnaise, top with lemon slices. Grill scales down til they start to curl.
You’re welcome
WTF!
Posted on 3/29/22 at 2:07 pm to t00f
ruined it 
Posted on 3/29/22 at 3:40 pm to armsdealer
quote:
Sheepshead is great for half shell.
Sheepshead is great any kind of way. Might be my favorite fish.
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