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| Redfish on the half shell http://www.mudmotortalk.com/mmt_v2/viewtopic.php?f=10&t=2389 |
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| Author: | marsh bandit [ Wed Jun 03, 2009 7:09 pm ] |
| Post subject: | Redfish on the half shell |
Ate before but never cooked it myself. Wats the best way |
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| Author: | River [ Wed Jun 03, 2009 7:26 pm ] |
| Post subject: | Re: Redfish on the half shell |
| Author: | Capt. Jon [ Wed Jun 03, 2009 7:42 pm ] |
| Post subject: | Re: Redfish on the half shell |
| Author: | coastal [ Wed Jun 03, 2009 7:51 pm ] |
| Post subject: | Re: Redfish on the half shell |
BBQ PIT |
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| Author: | POKER1 [ Wed Jun 03, 2009 8:22 pm ] |
| Post subject: | Re: Redfish on the half shell |
Beer |
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| Author: | SwampSnyper [ Wed Jun 03, 2009 8:27 pm ] |
| Post subject: | Re: Redfish on the half shell |
covered in crab au gratin |
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| Author: | Sand Man [ Wed Jun 03, 2009 8:55 pm ] |
| Post subject: | Re: Redfish on the half shell |
I prefer it grilled not on the skin personally. There is a layer that basically becomes slime between the skin and the meat. Not to mention there is a lot of red meat on the skin side that is not good tasting. And I have cooked A LOT of redfish on the half shell. I still do at times for guests just because of it's uniqueness. But I really prefer to use the grilling baskets. I fillet and skin the fillets then cut off the red meat. Then I season and grill. I use a homemade cajun seasoning mix that is basically like Emeril's Essence. Less salt that Tony's. Some of the Paul Prudhomme mixes are pretty good and the store bought Emeril's Essence isn't bad either. I like to hit it with a little olive oil and then season it up. Then grill it. Last I really like to top it with a fresh salsa. I like to dice up tomato, onion, cilantro, jalapeno, pineapple and mango (other items you can add are corn and black beans) and then I take the grilled fillet and pile some pico on top before serving. I have also grilled some squash, onion and bell pepper and put that down first, then put the fillet on top and then the pico. Some good fresh corn or flour tortillas go good with it too. That is how I like grilled redfish. You can also grill it and then in a skillet toast some slivered almonds in butter until they start to give off a good almond smell. Pull it off the heat and squeeze a bunch of lemon juice in until the liquid is about 1/2 and 1/2 butter and juice. Stir it in and pour that all over the already grilled fillets. Make a bunch, it's good. I don't season the fillets as heavily when I do this. It is a bit lighter flavored approach. |
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| Author: | marsh bandit [ Wed Jun 03, 2009 9:00 pm ] |
| Post subject: | Re: Redfish on the half shell |
only one thing i can say bout that.....BAM!! thank you sir |
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| Author: | PASBON [ Wed Jun 03, 2009 9:14 pm ] |
| Post subject: | Re: Redfish on the half shell |
| Author: | DeathMetalDukk [ Fri Jul 03, 2009 10:52 pm ] |
| Post subject: | Re: Redfish on the half shell |
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