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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
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Redfish Recipe
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#2
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Grill on the half shell with some stuff on it, can't beat it!!
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#3
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I don't eat em. I just starts keepin em to give away. Givin away flounders gets old.
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#4
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Quote:
Added: Tonys Lawrys garlic salt Pepper. Cook until the eggs are the way you like them. |
#5
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Capt JLT (R.I.P.) redfish on the halfshell is excellent.
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#6
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Redfish and eggs, that is definitely different, sounds like breakfast.
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#7
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Yep. Had a night trip...got it at 2 that am. Said to hell with cleaning fish. woke up at 7...Girlfriend at the time was hungry and I used to cook her breakfast. cleaned the reds, said to myself "Hell this might be good" and ran with it.
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#8
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On the halfshell seems to be the favorite, any suggestions on the seasoning mix
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#9
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I fry my fish any and all fish. But then again, what don't I fry?
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#10
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Just might have to try it for breakfast
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#11
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Quote:
Slap Ya Momma Worchestershire Sauce Tiger Sauce Lemon Pepper Paul Prodohme(spelling not right lol) seafood magic |
#12
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Sounds good Thanks!
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#13
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Cook em in a black pot with butter garlic...for 10mins ...then throw the reds away and eat pot
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#14
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Might have to sharpen my teeth and COOK SOME RICE first!
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#15
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Quote:
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 unthaw....maybe even warm up a little in the Micro.... Do not cook it. [SIZE=5] [/SIZE] [SIZE=5]Preparation[/SIZE] · If the meat is ¾” or more thick, cut across the fillet down to the scales, every 1” 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. [SIZE=5]Basting Sauce [/SIZE] · Mix all the same “Seasoning” ingredients in a small bowl to use for basting or as a sauce while eating the fish. [SIZE=5]Cooking Fish[/SIZE] · 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. · Baste fish with sauce several times as needed to keep from drying out. · Do not turn fish over......It may fall apart. |
#16
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***** please, you is crazy!
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#17
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#18
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Redfish crabcakes Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers). Make patties, pass them in fish fry & fry dat. |
#19
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I really don't care for redfish unless there under 15nchs
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#20
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Thats wrong
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