Redfish on the half-shell

[Jordan]

Imma give it hell tomorrow !!!!

[Hopedale Hustler]

Originally Posted by huntin fool

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

im like you...i take scales off......put soy sauce lemon juice butter garlic powder tonys a small amount of italian dressing and a lil more ranch..make sure its all over the fish..lay the fish in glass baking dish...sprinke bread crumbs or a breaded mix on top of fish..cuut slices of pepper jack or perferred cheese put lightly on top...cut thin lemon slices..put on top...cover top with alluminum foil put on BBQ pit until fish is cooked...take it off and enjoy with some homemade Mac n cheese and baby potatoes...mmmm mmmm talk about a treat to whoever eats fellas..

[Ray]

You can leave the scales on the fillet. They will protect the skin and meat from the heat of the fire. I have never used a pan, skillet or anything when cooking on the pit. Just scale side down. If'n I was to use a pan, I would use foil or a chunkable pan. Not one I gotta wash.
When cooked, take a spatula and scoop the meat off of the skin and serve.
Take the skin off with the spatula and chunk in the bayou.

[all star rod]

I like them on the pit fresh, but I just hate cleaning them. Once I freeze them I never put them on the pit...I make a chowder with them.....

[Bluechip]

Originally Posted by all star rod

I like them on the pit fresh, but I just hate cleaning them. Once I freeze them I never put them on the pit...I make a chowder with them.....

Sounds good ASR...Start a new thread in The Roux and give us a recipe...