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HammerHammer Posts: 1,001
edited 11:26PM in EggHead Forum
This past weekend I caught a lot of Redfish. I would appreciate your favorite recipe for cooking same on the Egg.


  • bobbybbobbyb Posts: 1,349
    Here's one:
    Posted by: ABB on 2007/06/25 11:38:24 [p]In Reply to: Grilling Redfish on the Egg posted by Rob on 2007/06/25 11:27:06
    Louisiana Grilled Redfish
    Ingredients[p]• Redfish fillet, leave skin on
    • Basil
    • Parsley
    • Salt
    • Garlic pepper
    • Lemon pepper
    • Butter
    • Grated fresh Parmesan cheese (not canned)[p]Cut slits in redfish filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, garlic pepper
    and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper.
    Place redfish, skin down on the grill. Cover and cook over medium heat until hot, then baste
    with butter. Continue cooking (a large redfish will require about 30 minutes) until meat lifts
    easily from the skin, basting occasionally with butter. Sprinkle Parmesan over top, cover and cook
    until cheese has begun to melt.[p]Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good
    Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes,
    and buttermilk dressing.[p]This recipe has been generously contributed by
    And another:[p]Posted by: El Jefe on 2007/06/25 11:42:24 with karma: 0 [p]In Reply to: Grilling Redfish on the Egg posted by Rob on 2007/06/25 11:27:06
    Here's my favorite... Redfish on the half shell[p]To prepare the fish -
    · Fillet the Redfish leaving the skin and scales on.
    · Cut out the ribcage and use forceps or needle nose pliers to pull out the remaining bones in
    the front half of the fillet.[p]Cut a pocket between the meat and the scales, but be careful not to go all the way through.
    Sort of like a pita pocket.[p]Lemon/Butter Sauce
    In sauce pan place the following:
    -1 pound of real butter
    -1 medium onion diced
    -3 to 6 cloves of crushed garlic
    -Tony Chachere's Creole Seasoning
    or salt and pepper to taste
    -Tabasco brand red sauce to taste (six to eight drops minimum) -Do not omit the Tobasco
    -1 tablespoon of Lea & Perrins
    -Juice of 3 lemons
    Place over low heat and let simmer for 30 minutes, stir occasionally.[p]Stuffing
    In a large mixing bowl place the following:
    -2 Bell Peppers diced
    -4 stalks of celery chopped
    -lump crab meat
    -Tabasco brand red sauce( 6 to eight drops minimum)
    -1 tablespoon Lea & Perrins
    -Salt & Pepper Very easy on the salt
    -3 cloves of crushed garlic
    -1 large onion diced
    -2 cups bread crumbs[p](Alternate stuffing: Saute bell pepper, garlic, and celery. Prepare "cornbread stuffing in a box".
    Add sauteed vegetables. Add shrimp and crabmeat and simmer until shrimp is pink)[p]1.) Add approximately half the lemon butter mix created above, combine until uniform, and simmer
    until shrimp is just turning pink
    2.) Stuff the "pocket" with the mix
    3.) Place on grill, scales down, and baste with remaining lemon butter sauce.
    4.) Grill raised grid at 350 degF until the meat flakes. Meat should remain slightly firm but
    flake easily.[p]

  • HammerHammer Posts: 1,001
    Thanks for the recipe! I'll use them.

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