So many people downgrade redfish. Unlike trout the smaller reds very seldom have worms. The key is to trim all the red meat off. I started using foil on the grill instead of cooking them on the skin and scales...much better taste to me. You can fry them just like trout too. Almost everytime I fry trout I mix about half redfish fillets and nobody can tell the difference. Of course they are great in a red gravy as well. Another good easy way is get a cast iron grill pan and coat the bottom with olive oil and season the fillets with your favorite cajun blend and garlic powder.
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