Redfish Recipe

[fishfinder]

Just wanted to know how you guys usually cook your catch. There are a lot of recipes out there but I haven't found any really unique(and good) ones , this being Louisiana and all I'm sure some of you guys have some pretty good recipies. Personally, my favoriate so far is blackened redfish, looking for a new favoriate.

[SaltyShaw]

Grill on the half shell with some stuff on it, can't beat it!!

[Top Dawg]

I don't eat em. I just starts keepin em to give away. Givin away flounders gets old.

[mcjaredsandwich]

Originally Posted by fishfinder

Just wanted to know how you guys usually cook your catch. There are a lot of recipes out there but I haven't found any really unique(and good) ones , this being Louisiana and all I'm sure some of you guys have some pretty good recipies. Personally, my favoriate so far is blackened redfish, looking for a new favoriate.

Redfish and scrambled eggs. cut up redfish and cook in a pan with eggs. ate it with toast, like a sandwich. Was the shiznit.
Added:
Tonys
Lawrys garlic salt
Pepper.

Cook until the eggs are the way you like them.

[Bluechip]

Capt JLT (R.I.P.) redfish on the halfshell is excellent.

[fishfinder]

Redfish and eggs, that is definitely different, sounds like breakfast.

[mcjaredsandwich]

Originally Posted by fishfinder

Redfish and eggs, that is definitely different, sounds like breakfast.

Yep. Had a night trip...got it at 2 that am. Said to hell with cleaning fish. woke up at 7...Girlfriend at the time was hungry and I used to cook her breakfast. cleaned the reds, said to myself "Hell this might be good" and ran with it.

[fishfinder]

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

[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.

[iron man]

I fry my fish any and all fish. But then again, what don't I fry?

[fishfinder]

Just might have to try it for breakfast

[SaltyShaw]

Originally Posted by fishfinder

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

I use....
Slap Ya Momma
Worchestershire Sauce
Tiger Sauce
Lemon Pepper
Paul Prodohme(spelling not right lol) seafood magic

[fishfinder]

Originally Posted by SaltyShaw

I use....
Slap Ya Momma
Worchestershire Sauce
Tiger Sauce
Lemon Pepper
Paul Prodohme(spelling not right lol) seafood magic

Sounds good Thanks!

[LPfishnTIM]

Originally Posted by SaltyShaw

I use....
Slap Ya Momma
Worchestershire Sauce
Tiger Sauce
Lemon Pepper
Paul Prodohme(spelling not right lol) seafood magic

I like tiger sause and slap ya mama! good stuff!

[H2OFwlKlr]

Seasoning: as Ray would say "Lud's Sauce", Grilled on the half shell, definitely!

["W"]

Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

[fishfinder]

Originally Posted by "W"

Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

Might have to sharpen my teeth and COOK SOME RICE first!

[Kenner18]

Originally Posted by "W"

Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

I'm with W on this one . I hate cleaning them dam things. If its over 20" it goes back .

[SaltyShaw]

Originally Posted by "W"

Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

***** please, you is crazy!

[Bluechip]

http://www.louisianasportsman.com/lp...eport&id=60470