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Started By
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How do you cook your redfish
Posted on 6/2/17 at 10:49 am
Posted on 6/2/17 at 10:49 am
Recently caught a bunch and I was curious as to how some of you cook yours. Any thoughts?
13
Posted on 6/2/17 at 10:59 am to geauxfred3
On the grill on the half shell
seasoned with a bit of garlic, salt and pepper, with some butter and citrus, throw whatever is available in the herb garden on top.
seasoned with a bit of garlic, salt and pepper, with some butter and citrus, throw whatever is available in the herb garden on top.
Posted on 6/2/17 at 11:00 am to geauxfred3
Depends on the fish and my mood. Grilled on the half shell, deep fried, pan fried, I've even made burgers.
Posted on 6/2/17 at 11:03 am to geauxfred3
On the half shell
This post was edited on 6/2/17 at 11:04 am
Posted on 6/2/17 at 11:24 am to geauxfred3
oh the half shell or blackened
Posted on 6/2/17 at 11:27 am to geauxfred3
Depends on the size of the fish. Rat reds I filet and pan sear. Bigger redfish (which I don't particularly care for) I'll half shell them on the pit.
This post was edited on 6/2/17 at 11:28 am
Posted on 6/2/17 at 11:34 am to geauxfred3
Smoked, then use the Link tuna dip recipe for larger filets.
I like to blacken anything under 25 inches.
I like to blacken anything under 25 inches.
Posted on 6/2/17 at 12:13 pm to geauxfred3
1. Grill on the half shell w/lemon, butter, garlic sauce & Tony's.
2. Redfish Courtbouillon (cou-be-yon)
2. Redfish Courtbouillon (cou-be-yon)
Posted on 6/2/17 at 12:23 pm to geauxfred3
Grilled on the half shell
Scales down
Dust with favorite seasoning
Cost with olive oil/ dressing
Sliced lemons on top
Grill until the tails curl up, which is less than 10 minutes. Enjoy
Scales down
Dust with favorite seasoning
Cost with olive oil/ dressing
Sliced lemons on top
Grill until the tails curl up, which is less than 10 minutes. Enjoy
Posted on 6/2/17 at 12:44 pm to geauxfred3
Redfish Creole
Cook down tomatoes, peppers, onions, and garlic and top redfish while on grill once the meat starts to firm.
Cook down tomatoes, peppers, onions, and garlic and top redfish while on grill once the meat starts to firm.
This post was edited on 6/2/17 at 12:57 pm
Posted on 6/2/17 at 1:20 pm to geauxfred3
Filet, add Tony's and cavenders. Drop some olive oil in a cast iron skillet. Flip after a couple minutes and cook until done. Makes for some great fish tacos. I like to top with cilantro, plain Greek yogurt, and a mango salsa. I use corn tortillas
Posted on 6/2/17 at 1:49 pm to geauxfred3
I got 4 nice fillets that I'm blackening tonight and topping with shrimp and crabmeat.
Posted on 6/2/17 at 1:52 pm to geauxfred3
Boil the whole filet in salt water with crab boil, not very long, few minutes at most, cool the filet down quickly and chill in fridge for a few hours. Separate the meat with a fork and use this in place of crabmeat in a crab au gratin or other casserole
Posted on 6/2/17 at 3:38 pm to geauxfred3
I made some fish tacos the other night. Made a paste of ancho chile powder, black pepper, a little bit of salt, and olive oil. Rubbed that on both sides of a fat filet, then grilled it. After it was done, cut it into cubes and put it on corn tortillas with a mango avocado salsa I made. Freaking delicious.
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