Redfish on the half-shell
 

I plan on frying some trout tomorrow. Also plan on throwing some reds on the grill. I've done this once before and it turned out good. I want it to turn out better than last time cause the g/f and her parents are coming over. What do you guys use as a marinade for the reds? I got the trout frying part covered. Excluding "W"'s comments, all others will be considered??

I use something called Lud sauce. It does everything. Season, basting sauce and marinade all in one.
Before that, I basted with butter, lemon pepper and Tony's. Simple and good.
If you spray the grill with high heat Pam before putting the scale side down, it will help with clean up. Don't spray it when it is no he fire. Take it off and spray it, the put it on the fire and immediately put the fish on it.

Cool, thanks. Wanna impress dem !!!

Don't try to be fancy or over do it.
Simple is best.

Yeah. I aint no culinary chef. Just wanna impress them. Ya know??

If you want to impress them you dont have to cook just tell them you want to marry there daughter so she can support you while you hunt and fish.:*****::*****:

If'n you want to impress them, catch the fish that morning and cook them up some fresh fish.
That's how you do it.
When I catch fish, I call my family and we all eat. When we are cleaning up, all of them steal my fish we didn't eat out of the freezer and haul buttt.

Jordan..If yall do get married, can waltrip be the flower girl?



I take scales off (just hate scales touching my food) put melted butter, lil bit of Chef. Paul Prodomes blackened redfish magic, cover with foil, throw on pit. AWESOME

Lol. These are fairly fresh. Its all good though. They'll deal with it

:*****::*****::*****::*****::*****:good one Fool

They got a height requirement at my wedding fool. No one under 4'. So your invited....we gonna have to pull a tape on W. Just like he has to on his feesh !!

He ain't short. He is vertically challenged.

Yeah. And I'm in shape.... Round is a shape right ??

I have washboard abs too. But I am doing a load of towels right now. That is why you can't see them.

cut slits into the fish about every two inches then some tonys then Italian dressing throw it on the grill then the last five minutes of cooking put parmashion cheese and melts then your in heavan!

try some lemmon pepper marinade

Here is my recipe........so that anyone can understand. Cook for 20 to 30 minutes depending on how hot the fire is and how thick the meat is.

Gerald, do you baste the fish while it is cooking...

Dat looks good

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.