Quote:
Originally Posted by killa k
Just on the reds, you eat the fish right off of there, makes its own little plate. Oh and score the fish before you season it and it will come off in bite size pieces and you get the seasoning spread evenly. Pour some melted butter over the filets and then get some redfish blackening seasoning and you can go crazy with that, its not as salty or spicy as tony's.
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i spread melted butter on fillets, take redfish blackening season and cover them ( chef paul chrodomes?) and been putting some tonys aswell, throw on pit, cook until they look/taste done (like 20-30 mins depending on how hot pit is)