Pan Seared Redfish Cooking Demo

[MathGeek]

Originally Posted by SigNate

Not to be critical but you don't have to marinate fish for that long. Actually 5 - 10 minutes would suffice.
How does your fish come out when you cook it for that long? Is it tender and flaky or dry? I'd maybe cut back the cooking time.

How often do you cook big bulls?

The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating.

The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video.

But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds.

But I agree with your suggestions completely for slot reds.