JLT
Im memory of Capt John, here is his half shell recipe
Capt John L. Taylor’s World Famous
REDFISH on the HALFSHELL
6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tabasco to meat
In saucepan, melt ½ stick butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8oz. Bottle of Tiger Sauce
1 tbsp. Tony Chacheries
1 tbsp. Garlic powder
3 tbsp. Lemon juice
Have grill hot and place halfshells on Pam-ed(cooking spray) grill skin side down. Sprinkle generously with Italian bread crumbs. Spoon on the mixture of the sauce or use a large turkey baster. Cook with lid closed for about 6-8 minutes or until a fork inserted in the thickest part of the fish can twist the meat apart. Do not overcook. Serve with skin and scales still attached and just eat off of the skin.
If you do use it, just remember to tip your hat to Capt John.
RIP MY FRIEND!!!
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