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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
07-07-2009, 08:54 AM
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redfish on the half shell with a twist....
Baked Redfish on the Halfshell Preheat oven to 400 degrees Coat pan with olive oil Cover redfish with mayonaise Season to taste ( I used tony's, coarse black pepper, and garlic) coat with parmesan cheese on top Place finely sliced lemons on top place thin slabs of butter on top between lemon slices can also top with onions or tomatos as option Cook for 15 minutes uncovered. Enjoy! 
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#2
07-07-2009, 01:29 PM
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Sounds interesting.
Slight varriation.....I would put some lemon juice on the meat and then some butter next before putting the mayonaise. But the mayonaise does have a lot of oil in it, so maybe your way works as well.
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#3
07-07-2009, 01:42 PM
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Red fish on the half shell
Take redfish on the half shell
marinate in a baking pan 1. Grill mates Montreal Chicken Seasoning 2. Italian Dressing 3. Worcestershire sauce 4. Tabasco sauce Place redfish filets scales down on the grill (be sure there are no spaces between filets...holds the veggies on top of filets without dropping into bottom of pit put minced garlic on top of the filets squeeze lemons or the lemon juice on top of filets cover filets with diced onions, bell peppers, green onions and red peppers (I usually go for the pre cut creole deal you can buy in store) watch the filets until you can easily slide the meat off the scales on the ends of the filet. Add scoop butter on each end of each filet grill until thickest part of filet comes right off scales (usually about 4-5 min more) put filets on baking pan and put in oven and broil for about 5-6 min depending on how crispy you want your veggies on top Best way I've ever eaten redfish...
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#4
07-07-2009, 03:19 PM
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My Version
Ingredients:
-Onion-sliced in rings -lemon-sliced in rings -butter -whole garlic cloves -Salt and Pepper -Tomatoes (optional) Quantity of ingredients depends on number and size of fish. Chop the garlic into a few pieces. Brown the garlic in butter. Place onions and lemons and tomatoes (if used) on top of fillets. Place fish on pit scale side down. Baste with garlic butter right away. Baste several more times over the next 10-15 minutes. Right before removing from the grill sprinkle salt and pepper over fillets. Fish is ready when the meat starts to split.
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#5
07-09-2009, 01:59 PM
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yummmmmm
thats the best way to eat reds.. i won't eat them any other way
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#6
07-23-2009, 04:01 PM
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I got one more variation for ya.
redfish on the half shell sprinkleon seasoning and garlic powder place pads of butter on fish place lmons on fish cover top of fish with a 1/2 mixed combo of zing zang bloody mary mix and Jack millers bbq. sauce cook 15-20 minutes on pit I know it sounds strange but it is very good.
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