Redfish on the Half Shell

[MirrOlure]

Brought back tw reds, 22" and a 24" from the Seadrift area this weekend, and grilled them last night.

Cut fillets with the skin and scales on, light olive oil and cajun seasoning (Slap Ya' Mamma) and put them scales down over a medium charcoal fire.

After about 5 minutes, covered them in melted butter and chopped green onion, and let them sit for about another 20 minutes.

Hooooboy. Good stuff.

P. S. I left my camera disk at home, so I'll post the one pick I took of the fillets on the grill later tonight.

 

[skeeterman]

Man that sounds good. I did some snapper similar to that not too long ago. Good eatin!

 

[MirrOlure]

Here's a pic...........of course, it looked better in person:

 

[pulque]

I'll bet it tasted better in person as well!

 

[huge]

when i do snapper that way, i usually cover the flesh side in spray butter and put that side on the grill for about a minute. nice work, yours look great.

 

[Beamwalker]

Keeping the scales on is the only way to cook snapper and reds imo. I've got a couple snapper fillets in the freezer that I'm going to be cooking after seeing that.

 

[Mrmyke709]

In reply to:

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[NickDanger]

The way you can tell that they are cooked is if the meat comes easily off the skin (with scales) that stays on the grill. You use a long spatula and remove the flesh from the shell when it is cooked. The "shell' will stick to the grill allowing you to scoop up the redflesh. With that method, there will be no scales on your plate. When the grill cools, you can easily remove the "shell" and toss it into the drink or the garbage.

Then you clean your grill.

 

[Lat22]

That's the only way l eat those carp, err, I mean redfish.