Bull Red - How to cook one?

[Slidellkid]

Took the kid fishing to the cameron pier yesterday and ended up with a big bull red. What is the best way to cook them?


Thanks!

[Feesherman]

Originally Posted by Slidellkid

Took the kid fishing to the cameron pier yesterday and ended up with a big bull red. What is the best way to cook them?


Thanks!

Boil in gumbo pot for an hour. Then put on pit for an hour. While all that is going on order pizza. When pizza arrives taste fish. Then of course feed it to the dog and eat da pizza. Shoulda just threw it at a sign on da way home

[meaux fishing]

You can grill em on the half shell. Just cut that bloodline out

[Clampy]

Just put it on the pit scales down. It won't be terrible. ( Not near as good as a 16"-22" ) Better in a red gravy but on the pit will be fine. Plenty of butter and some lemon pepper.

[Duck Butter]

Cut out only the white meat, then make redfish cakes with it

[MathGeek]

Originally Posted by Duck Butter

Cut out only the white meat, then make redfish cakes with it

The key is the trimming so you only have white meat.

The meat has the consistency of chicken, but is very mild flavored.

My children prefer it fried and have given it the moniker "golden nuggets" because cut to size and fried, it reminds them of chicken nuggets.

Trying to cut down on fat and starch in my diet, I skip the deep frying, the battering, and the breading, preferring to heat a bit of butter in a pan, sprinkle liberally in Tony Chachere's Creole seaoning, and cook on medium high heat until it looks right.

My wife has also made delightful shish ka bobs.

If you get it trimmed right, bull redfish (and drum for that matter) are very tasty and flexible. If you don't trim well, you and those at your table will wonder why you bothered.

[Sightwindow]

MAke a courtbouillion. My version: Remove red meat, cube it up, make a roux, add vegetables, sautee down, add canned tomatoes, add some stock, season with garlic and creole seasoning, cook it down, stirring occasionally. Near the end, add the fish. Serve over rice.

[evidrine]

Originally Posted by Sightwindow

MAke a courtbouillion. My version: Remove red meat, cube it up, make a roux, add vegetables, sautee down, add canned tomatoes, add some stock, season with garlic and creole seasoning, cook it down, stirring occasionally. Near the end, add the fish. Serve over rice.

I agree with this!!!

A red gravy is good also.

[duck enticer]

Originally Posted by Clampy

Just put it on the pit scales down. It won't be terrible. ( Not near as good as a 16"-22" ) Better in a red gravy but on the pit will be fine. Plenty of butter and some lemon pepper.

I have cooked a few of them before. It is amazing how the tail end of the fish has hardly any meat. Redfish starts to get 2 and 3 bloodlines the bigger they get too.....Hardly easy to clean cutting through those big toe nail sized scales.

Anyhow we made a courtbouillon out of a 40 pounder. We used Italian tomatoes, rotel, onions, peppers and lots of basil leaves. All that tomato and spice covers up the taste of the grey (blood) meat.

[Slidellkid]

Thanks!

[mcjaredsandwich]

Where is ratdog when we need him?

[cajunwader]

Place fish on cedar plank. Season with Paul Prudhommes Blackened Redfish seasoning. Plenty of real butter. Grilled onions & bell peppers over top. Squeeze lemon over entire fillet. Then grill for 12 minutes over super hot fire in pit. Remove from pit. Throw away fish & eat cedar board.

[Clampy]

Originally Posted by cajunwader

Place fish on cedar plank. Season with Paul Prudhommes Blackened Redfish seasoning. Plenty of real butter. Grilled onions & bell peppers over top. Squeeze lemon over entire fillet. Then grill for 12 minutes over super hot fire in pit. Remove from pit. Throw away fish & eat cedar board.

Really similar to the recipe for inshore tuna.

[Mako19]

Originally Posted by Clampy

Really similar to the recipe for inshore tuna.

Inshore tuna?

[Clampy]

Jack Cravel.

[Duck Butter]

Originally Posted by MathGeek

The key is the trimming so you only have white meat.

The meat has the consistency of chicken, but is very mild flavored.

My children prefer it fried and have given it the moniker "golden nuggets" because cut to size and fried, it reminds them of chicken nuggets.

Trying to cut down on fat and starch in my diet, I skip the deep frying, the battering, and the breading, preferring to heat a bit of butter in a pan, sprinkle liberally in Tony Chachere's Creole seaoning, and cook on medium high heat until it looks right.

My wife has also made delightful shish ka bobs.

If you get it trimmed right, bull redfish (and drum for that matter) are very tasty and flexible. If you don't trim well, you and those at your table will wonder why you bothered.

yep, keep the white meat

[Pat Babaz]

Never tried this, but heard you can bleed the filets out in an icechest for a few days just like you do deer meat. All the blood comes out and you have pretty white filets you can cook any way you want.

[speck cc]

Filet it twice, cut into thin strips and deep fry

[Big Country7807]

ImageUploadedByTapatalk1365521747.190727.jpg

With a honey, Italian dressing, Cajun power, butter, lemon juice and seasoning sauce. Keep basting and it forms a glaze on top. Awesome

[Gerald]

Here is what I do with a big Red fish.

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