[Gerald]

Originally Posted by fishfinder

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

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.