BBQ reds fish question?

[alphaman]

What's the best way to season reds fish on a half shell on the pit. Thanks

[marty f]

I make up a mixture of soft butter, cream cheese, shallots, cilantro, chili pepper and lime juice. mix it all together and spread it over the fish and grill it

Be sure you coat the back side with oil or it will stick to the grill and your fish will fall apart

[Bluechip]

Look up Capt JLT's redfish on the half shell recipe. I've used it several times.

[Shawn Braquet]

Originally Posted by Bluechip

Look up Capt JLT's redfish on the half shell recipe. I've used it several times.

That sauce is money. Glad he shared it before passing.

[duckman1911]

That looks awesome marty

[TNP]

Gallon zip lock bag. Put 4-6 redfish filets and a bottle of robust Italian dressing. Marinate for 2 hours. Cook over charcoal with wet pecan added for a lot of smoke. Sprinkle Tony's on the fish when you put it on the grille. Cook until it smokes enough for the fish to turn somewhat brown. Amazing! Enjoy.

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[eman]

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!!!

[alphaman]

Thanks fellas

[Speck-killer]

Here's a couple of quick coatings that taste great on reds on the half shell:

1. Just brush with Jack Miller's BBQ sauce

2. Brush with a mixture of soy sauce with wasabi paste mixed in

[Mako19]

I have coated the meat with a mixture of mayonnaise and seasoning and it always comes out good. Can't taste the mayo after it has been grilled.

[me1ancon]

dry season with Old Bay (can any preference e.g. tony's, slap ya mama) cut up onion (long strands or rings) slice garlic (minced is quicker). put onion and garlic on top of fish.

melt butter, add a couple drops of soy sauce (do not overdo this) and seasoning (to taste) couple drops of lemon juice.

I cook fish off to side of fire with wood added for smoke and baste with butter mixture. redfish taste really shines through

[keakar]

Originally Posted by eman

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!!!

thanks, that sounds great just reading it

[Salty]

I've used JLT's recipe on redfish and other fish, too, many times and it always turns out great...even with me doin' the cookin'. The man did nothing unless he did it first class. RIP, my friend.

[Jpharr]

That's the tiger sauce receipt someone gave me a while back. It's damn good. Passed it on to several people and all had the same response... Fu*kin great! Finally know who is the mastermind behind it.

[fonikoddity]

This one is a fun and different recipe off of Chef John Besh's website.

Redfish on the Half Shell (serves 6)

Ingredients:

½ bunch parsley leaves, picked
6 sprigs mint, picked
2 sprigs basil, picked
2 cups olive oil
3 each garlic cloves, smashed
1 teaspoon red chili flakes
salt to taste

6 tablespoons olive oil
6 each red fish fillets, skin and scales on
salt/pepper to taste
2 each lemons, cut in half

Preparation:

Preheat an outdoor grill.
Chop the parsley, mint, and basil. Add the herbs, garlic, and chili flakes to the work bowl of a small food processor. Turn on high, and puree. Slowly add the olive oil until all incorporated. Season with salt.
Brush the red fish fillets with olive oil and season with salt and pepper. Grill the fish for 3 minutes flesh sides down, making sure to mark the flesh with the grill. Flip the fish so that the scales are now on the grill, and allow the fish to cook approximately 6-8 more minutes or until just cooked through. Squeeze the lemons over the fish making sure to discard the seeds. Remove from the grill.
Spoon the garlic-herb oil over the fish and serve.

[duckman1911]

Originally Posted by Mako19

I have coated the meat with a mixture of mayonnaise and seasoning and it always comes out good. Can't taste the mayo after it has been grilled.

I used to hate mayo but like it now. Funny hpw your tastes change. I still don't like the fake mayo though. Miracle Whip. Not so much of a miracle to me.