Grilled Redfish

Filet them on out without the scales. Cut into pieces about 3-4 inches long. Season with Tony's or whatever you want. Melt a stick of butter or so in a bowl and add more Tony's.

Outside heat a large cast iron skillet until it is smoking hot or red. Dredge a couple of pieces of fish through the butter and drop in dry hot skillet. About a minute or so on each side. After a couple of batches wipe skillet out good with a paper towel to get the burnt butter off then repeat.

Serve with good salad or steamed vegetables. Really pretty filling and healthy since the butter cooks away.

I don't like the blackened seasonings as they tend to make the fish taste burnt. This is why I use Tony's or McCormick's SeasonAll instead of Paul Prudhomes blackened and also why you have to wipe the skillet every batch or two.

Easiest and quickest way to do it. Have everything else ready so you can serve hot.

I cut off the filets and cook them scale side down and baste them with butter or italian dressing.

To prepare the fish -
· Fillet the Redfish leaving the skin and scales on.
· Cut out the ribcage and use forceps or needle nose pliers to pull out the remaining bones in the front half of the fillet.

Cut a pocket between the meat and the scales, but be careful not to go all the way through. Sort of like a pita pocket.

Lemon/Butter Sauce
In sauce pan place the following:
-1 pound of real butter
-1 medium onion diced
-3 to 6 cloves of crushed garlic
-Tony Chachere's Creole Seasoning
or salt and pepper to taste
-Tabasco to taste (six to eight drops minimum) -Do not omit the Tobasco
-1 tablespoon of Lea & Perrins
-Juice of 3 lemons
Place over low heat and let simmer for 30 minutes, stir occasionally.

Stuffing
In a large mixing bowl place the following:
-2 Bell Peppers diced
-4 stalks of celery chopped
-shrimp
-lump crab meat
-Tabasco brand red sauce( 6 to eight drops minimum)
-1 tablespoon Lea & Perrins
-Salt & Pepper Very easy on the salt
-3 cloves of crushed garlic
-1 large onion diced
-2 cups bread crumbs

(Alternate stuffing: Saute bell pepper, garlic, and celery. Prepare "cornbread stuffing in a box". Add sauteed vegetables. Add shrimp and crabmeat and simmer until shrimp is pink)

1.) Add approximately half the lemon butter mix created above, combine until uniform, and simmer until shrimp is just turning pink
2.) Stuff the "pocket" with the mix
3.) Place on grill, scales down, and baste with remaining lemon butter sauce.
4.) Grill at 350 degF until the meat flakes. Meat should remain slightly firm but flake easily.

quote:

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However you decide to cook the fish, add this sauce on top and you will become a god to whoever is eating with you. Its very simple and wonderful on top of grilled/broiled/blackended/paneed fish

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that sauce sounds killer! have to give it a try next time.

Here is my favorite thing to do for a side dish when i grill fish:
1 Zucchini
1 Yellow Squash
1 Onion
1 package cherry or grape tomatoes

-slice all veggies in to strips except tomatoes, leave them whole
-put everything in a bowl and coat with some olive oil, sprinkle with your favorite creole seasoning (i like slap ya mama) and some fresh ground black pepper, and a little bit of kosher salt. toss it to coat everything
- get you a big sheet of foil and dump everything on it. fold up the sides and make a big pouch.
- put it on the grill and let it steam.

IMO, this goes fantastic with grilled snapper or redfish.

almost forgot, here is a simple but very tasty way to cook fish with the skin/scales still on. I have done this with mangrove and red snapper as well as redfish. i cook with charcoal but it will work on a grill too:

-take your fish and sprinkle the meat side generously with creole seasoning and kosher salt.
- slice a lime very thin and place some of it on the fish. you can squeeze some juice on too if you want.
- slice some green onions and sprinkle on top the fish
- top each piece of fish with a couple pats of whatever type of butter/margarine you use.
- put it on the pit skin side down on the pit and cook for about 15 minutes. Dont be afraid to throw on some wood chips if you have them. i use the Tabasco ones.

I made this one time for my bosses at work - they ate it all; skin and scales included. i guess it was good....

quote:

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Tonight I am going with hoghunter's sauce

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Let me know what you and your dining partner(s) think of the sauce.

Damn, Hoghunter-

Thanks for the tip. Chowing down on some snapper and your sauce as we speak. Great recipe.

I like to leave the skin on one side and take out the rib cage. Put it on the pit meat side down for a couple of minutes. Flip it over to the scale side down and wear the rib cage was scoop in some au gratin or mashed potatoes. Season the fish with your choice and baste with lemon garlic butter. Cest bon.

Bump.
Hoghunter, that sauce is the shite. I made the best redfish ever tonight and that sauce was just icing on the cake. Damn fine concoction!