Redfish Recipe
 

Just wanted to know how you guys usually cook your catch. There are a lot of recipes out there but I haven't found any really unique(and good) ones , this being Louisiana and all I'm sure some of you guys have some pretty good recipies. Personally, my favoriate so far is blackened redfish, looking for a new favoriate.

Grill on the half shell with some stuff on it, can't beat it!!

I don't eat em. I just starts keepin em to give away. Givin away flounders gets old.

Redfish and scrambled eggs. cut up redfish and cook in a pan with eggs. ate it with toast, like a sandwich. Was the shiznit.
Added:
Tonys
Lawrys garlic salt
Pepper.

Cook until the eggs are the way you like them.

Capt JLT (R.I.P.) redfish on the halfshell is excellent.

Redfish and eggs, that is definitely different, sounds like breakfast.

Yep. Had a night trip...got it at 2 that am. Said to hell with cleaning fish. woke up at 7...Girlfriend at the time was hungry and I used to cook her breakfast. cleaned the reds, said to myself "Hell this might be good" and ran with it. :)

On the halfshell seems to be the favorite, any suggestions on the seasoning mix

I fry my fish any and all fish. But then again, what don't I fry?

Just might have to try it for breakfast

I use....
Slap Ya Momma
Worchestershire Sauce
Tiger Sauce
Lemon Pepper
Paul Prodohme(spelling not right lol) seafood magic

Sounds good Thanks!

Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

Might have to sharpen my teeth and COOK SOME RICE first!

Barbecue Red Fish


When filleting the fish, leave the scales on. Sometimes I remove the “tail end” portion on larger fish and use the thicker part of the fish to Barbecue.

If fish is frozen, completely unthaw....maybe even warm up a little in the Micro.... Do not cook it.
[SIZE=5] [/SIZE]

[SIZE=5]Preparation[/SIZE]


· If the meat is ¾” or more thick, cut across the fillet down to the scales, every 1” to better expose the meat for cooking and seasoning.
· Rinse and squeeze the fillets to remove any excess water and place on plate or pan.


Seasoning


· Squeeze about 1/2 lemon (or use liquid concentrate--about 1/8 cup) over the fish.
· Melt about ¼ cup of butter (or margarine) and pour over fish.
· Sprinkle liberally, in the slits and surface, with salt, black pepper and garlic powder.
· Sprinkle the same with Tony Chachere’s seasoning. (or with Paul Prudhommes’s “Seafood Magic”)
· Allow seasoned fish to sit at room temperature, at least 15 minutes before cooking.


[SIZE=5]Basting Sauce [/SIZE]


· Mix all the same “Seasoning” ingredients in a small bowl to use for basting or as a sauce while eating the fish.


[SIZE=5]Cooking Fish[/SIZE]


· Light a medium size amount of the coals and allow charcoal to start burning well.
· Cook fish over medium hot fire for about 15 to 30 minutes. This depends on how hot the fire is and size & thickness of fish.
· Baste fish with sauce several times as needed to keep from drying out.
· Do not turn fish over......It may fall apart.

***** please, you is crazy!

http://tapatalk.com/mu/a6890d0a-1d64-44d4.jpg

Redfish crabcakes

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat.

I really don't care for redfish unless there under 15nchs

:eek:Thats wrong