Joseph's Harbor/Mermentau 7-17-11

[Duck Butter]

Originally Posted by ripinlips

You make the first cut of the fillet and then leave it on the scales, season to taste then put on the Pit scales side down. The scales will burn but the meat will come right off the skin/scales. I still prefer Redfish grilled in Butter and olive oil on top the stove with onions but the bigger ones taste better on the pit. Mustard, beer and lemon juice can be added to the fillets as they cook or after to tame the taste. Enjoy.

On the halfshell - gotcha, thanks. just another option for cooking them, will try it