Just want to say thanks...

[Gerald]

Fool this is for you

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 thaw the meat....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 1.25” 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 (about ¼ to ½ cup in total) 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. Place thickest part of the fish over the hottest part of the fire.

• Baste fish with sauce one or two times as needed to keep from drying out. If part of the fish is not over the fire, it may require turning the fish around for a couple of minutes to cook that part.

• Do not turn fish over......It may fall apart.