Redfish on the half-shell

[Gerald]

Yes, just a little.

I make up about 1/2 cup worth melted butter, lemon juice and a generous amount of each of the other stuff you see in the first picture.

What sauce is left over after cooking the Red fish.....is used to put on the fish as we eat it.

[Jordan]

Imma give it hell tomorrow !!!!

[Ray]

You can leave the scales on the fillet. They will protect the skin and meat from the heat of the fire. I have never used a pan, skillet or anything when cooking on the pit. Just scale side down. If'n I was to use a pan, I would use foil or a chunkable pan. Not one I gotta wash.
When cooked, take a spatula and scoop the meat off of the skin and serve.
Take the skin off with the spatula and chunk in the bayou.

[all star rod]

I like them on the pit fresh, but I just hate cleaning them. Once I freeze them I never put them on the pit...I make a chowder with them.....

[Bluechip]

Originally Posted by all star rod

I like them on the pit fresh, but I just hate cleaning them. Once I freeze them I never put them on the pit...I make a chowder with them.....

Sounds good ASR...Start a new thread in The Roux and give us a recipe...