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fishfinder
06-08-2011, 06:55 PM
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
06-08-2011, 06:58 PM
Grill on the half shell with some stuff on it, can't beat it!!

Top Dawg
06-08-2011, 07:00 PM
I don't eat em. I just starts keepin em to give away. Givin away flounders gets old.

mcjaredsandwich
06-08-2011, 07:03 PM
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
06-08-2011, 07:06 PM
Capt JLT (R.I.P.) redfish on the halfshell is excellent.

fishfinder
06-08-2011, 07:11 PM
Redfish and eggs, that is definitely different, sounds like breakfast.

mcjaredsandwich
06-08-2011, 07:13 PM
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
06-08-2011, 07:15 PM
On the halfshell seems to be the favorite, any suggestions on the seasoning mix

iron man
06-08-2011, 07:15 PM
I fry my fish any and all fish. But then again, what don't I fry?

fishfinder
06-08-2011, 07:17 PM
Just might have to try it for breakfast

SaltyShaw
06-08-2011, 07:20 PM
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
06-08-2011, 07:29 PM
I use....
Slap Ya Momma
Worchestershire Sauce
Tiger Sauce
Lemon Pepper
Paul Prodohme(spelling not right lol) seafood magic

Sounds good Thanks!

"W"
06-08-2011, 07:31 PM
Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

fishfinder
06-08-2011, 07:36 PM
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!

Gerald
06-08-2011, 07:39 PM
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.


Preparation


· 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.


Basting Sauce


· Mix all the same “Seasoning” ingredients in a small bowl to use for basting or as a sauce while eating the fish.


Cooking Fish


· 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.

SaltyShaw
06-08-2011, 07:49 PM
Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot

***** please, you is crazy!

Bluechip
06-08-2011, 08:00 PM
http://www.louisianasportsman.com/lpca/index.php?section=reports&event=view&action=full_report&id=60470

outcast
06-08-2011, 08:08 PM
http://tapatalk.com/mu/a6890d0a-1d64-44d4.jpg

Redfish crabcakes

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat.

"W"
06-08-2011, 08:10 PM
I really don't care for redfish unless there under 15nchs

Micah
06-08-2011, 08:14 PM
I really don't care for redfish unless there under 15nchs

:eek:Thats wrong

LPfishnTIM
06-08-2011, 08:16 PM
Grilled on the half shell with some slap yo mama, make you wanna slap yo mama!

LPfishnTIM
06-08-2011, 08:18 PM
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
06-08-2011, 08:52 PM
Seasoning: as Ray would say "Lud's Sauce", Grilled on the half shell, definitely!

CajunSaint
06-08-2011, 08:58 PM
I really don't care for redfish unless there under 15nchs

R U a coon$$??? I'm a young one on this site but what fish beside cat, trout , bream, bass, sac, are better than a red on the half shell

Montauk17
06-08-2011, 09:53 PM
Redfish on the grill is good with the ones 20" and under. The bigger ones I throw dat into a sauce,cook sum rice!

meaux fishing
06-08-2011, 09:56 PM
I melt some butter sauté some garlic, onion, and squeez some fresh lemon and throw the rind in too. Let the butter kinda cook down a little. Set this to the side to baste with.
Put the fish on the grill with tony's slices of onion, lemon, and tomatoes(sometimes). Baste with the lemon garlic butter right away, then every few minutes baste again till the fish starts to flake off the shell

iron man
06-08-2011, 09:57 PM
I really don't care for redfish unless there under 15nchs

I just think he doesn't like to eat anything bigger than him :cheers:

Oldfrog
07-03-2011, 06:24 PM
Grilled Reds (http://www.louisianafood.info/articles/111895/Grilled-Redfish-Recipe)
Be sure and add the crumbled Bleu cheese on top before you take 'em off dat grill !

boggycreek
07-04-2011, 08:34 PM
Get you some big daddys salmon glaze [ super one] bast it with some italian dressing and about 5 minuites before it is cooked,put some glaze on itPretty good s--t..

Kenner18
07-04-2011, 09:53 PM
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 .

coco
07-16-2011, 05:47 PM
don't worry about it give them to a coonass and let him prepair it for you

coco
07-16-2011, 06:02 PM
give them to a coonass and let him prepair the meal.

fishmaster911
07-16-2011, 08:51 PM
Toss ya some red filets in a shrimp stew !

Garfish
08-06-2011, 09:42 PM
http://tapatalk.com/mu/a6890d0a-1d64-44d4.jpg

Redfish crabcakes

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat.

That looks goooood!!!
It also works really good with all those white trout everybody's catchin right now and don't know what to do w/em. Also w/ channel mullet/whiting, trout, and yes, sheepshead.

noodle creek
08-06-2011, 09:58 PM
flounder flounder flounder

coco
08-06-2011, 10:25 PM
yall a make me hungry

SaltyShaw
08-06-2011, 10:40 PM
I like red fishes

Flatfishfreak
08-06-2011, 11:07 PM
I think everyone should keep all the redfish and trout for eating and throw back those nasty tasting weird looking flatfish;)

Top H2O 2110
08-07-2011, 06:57 AM
http://tapatalk.com/mu/a6890d0a-1d64-44d4.jpg

Redfish crabcakes

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat.

I like redfish Blackened best but I am gonna try this one!

SaltyShaw
08-07-2011, 07:40 AM
no doubt those fish cakes look tits, im gonna make then when i get home from work wednesday fa sho!

eman
08-07-2011, 09:18 AM
http://tapatalk.com/mu/a6890d0a-1d64-44d4.jpg

Redfish crabcakes

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat.
Add 1/2 a capfull of liquid crab boil to the water that you are poaching the fish in. we make allmost the same cakes but i wrap my filets in cheese cloth an boil like crabs .;)