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| | | Supreme Being
Group: Forum Members
Last Login: 12/23/2008 9:37 PM
Posts: 84, Visits: 225 |
| | All i had in a cookbook was 2 redfish recopies and they didn't sound that hot. Any sugestions ? |
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| | | Forum Newbie
Group: Forum Members
Last Login: 6/14/2008 10:13 AM
Posts: 2, Visits: 7 |
| My wife cooked some filets(skinless) breaded with "Cheez It" crumbles. I really don't how she "actually" cooked the filet but it was incredibly delicious. You could try this with the normal cooking/breading procedure as a start. Sorry I don't know more, but I like almost anything with some type of cheese on it . |
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| | | Forum Newbie
Group: Forum Members
Last Login: 7/8/2008 8:03 AM
Posts: 7, Visits: 33 |
| Grilled Redfish, with the skin on, cover the grill in foil with vent holes of course, then we made a cajun butter with some Tony Chachere's Seasoning, and some garlic while the grill was warming up we put on the butter as a marinade (both sides), then we threw them on the grill. When they were about done, we had some left over limes from the Corona's so we sliced up some lime and drizzled on to finish them up. Plated the fillets with some rice and fresh steamed brocoli, and a loaded baked potato and...well you can imagine from there. Or there are always Redfish nuggets or fritters, in the deep fry, chunk up your fillets first, then make you a dust (Flour or cornmeal and some cajun seaosoning i.e Tony Chachere's) and dust your chunks of Redfish and drop in, watch until golden brown, theses make for a good appetizer. Then make you a sauce of choice either a sweet remoulade, or cocktail and dip! Enjoy.
-JG <*)))))< |
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| | | Supreme Being
Group: Forum Members
Last Login: 12/8/2009 7:17 AM
Posts: 236, Visits: 473 |
| | i cook my redfish in the oven mainly, i combine mayonaise, parmasan cheese, and butter, 1/3 of each, add a lil chives and stir. put a lil lemon juice on the fillets and cook em for a few minutes then take them out, let them cool so the cheese and butter combination don't melt early, pour ur mixture on the fillets evenly and put it back in the oven till the cheese is a golden brown, the recipe name is fantastic fish fillets in case i got anything wrong and u r curious. i cook alot of my fish that way, snook is the best tho. all my friends love it, even if i accidently mess up or forget something. |
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| | | Forum Newbie
Group: Forum Members
Last Login: 7/16/2009 11:12 AM
Posts: 1, Visits: 4 |
| | Found this one and tried it, came out great 1 Redfish
• onion powder
• fresh garlic
• salt and pepper
• one strong beer
• 1/4 stick of butter
• one tablespoon of wostershire
• one crushed garlic clove
• one teaspoon of Caribbean jerk (this is a spice in the spice rack at the grocery store) Start with a fresh caught redfish. Fillet the redfish leaving the skin and scales on. Lay the redfish fillet skin side down. Sprinkle on the flesh, onion power, fresh garlic, salt and pepper. Rub these in with your fingers. Place redfish in the fridge for 1 to 2 hours. Just before taking the redfish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper. Get the grill hot. Oil the skin side of the fish. Place fish on grill skin side down. Baste the flesh with the mixture in the saucepan every 10 minutes. The redfish should take from 30 to 45 minutes to cook on low to med heat. The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist. When its time to remove the redfish from the grill most of the scales will stay on the grill. This recipe has been generously contributed by www.fishingworks.com. |
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| | | Supreme Being
Group: Forum Members
Last Login: 3/6/2012 4:11 PM
Posts: 1,314, Visits: 4,102 |
| I season mine with lemon pepper and dill and ether broil them or cook them skin side down on a hot grill. Baste with some butter it you'd like as well.
[B]fish4reds online
sienna Wilderness Systems Commander 120 Angler
16' Aqua Force "The Gray Ghost" |
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