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need advice on red fish

roosterrooster Posts: 252
edited 12:20AM in EggHead Forum
I got some skin on filets that I want to grill. need advice on temp, and seasoning. I had planned on raised at about 400 till flaky. My first time for fish so I could use your advice Thanks

Comments

  • Panhandle SmokerPanhandle Smoker Posts: 3,018
    blackened is great. Done in a skillet of the Egg. :)
  • rsmdalersmdale Posts: 2,472
    Ido quite a bit of fish and have had good luck with Chef Pruddohme's blackened redfish seasoning.marinate in Italian dressing for 15-20 minutes not any longer as the acid will start to cook the fish.Egg at 350 oil your grill,4 min a side depending on thickness.Sqeeze lemon over the top when done and serve with Red beans and rice.


    GOOD FRIENDS AND GOOD EATS

    DALE
  • Spring ChickenSpring Chicken Posts: 10,246
    Here's a couple of videos that might help.

    http://www.youtube.com/watch?v=rCrj0Mqu66M

    http://www.youtube.com/watch?v=527eh6otcRw

    Hope this helps.

    Spring "Red On The Head" Chicken
    Spring Texas USA
  • PopsiclePopsicle Posts: 520
    When I do redfish on the half shell, I cook direct on a raised grid with a dome temp around 375. Depending on how spicy you want your filets, any good rub will do. I like John Henry’s pecan hot on mine and it doesn’t overpower the fish. I do not add any smoking wood because my folks like the natural fish flavor not overpowered by smoke. Cook skin side down till flaky and enjoy. Wish I could have been with you when you caught the fish. Reds are fun to catch and great to eat. Good luck.
    Popsicle
    Willis Tx.
  • Panhandle SmokerPanhandle Smoker Posts: 3,018
    Frank does his the way I do mine for the most part. I coat the fish with Chef Pauls Blackened redfish seasoning. I use just a little Olive oil in the skillet and get it hot hot. Put the fish in for about 3 minutes per side depending on thickness of the filet. Serve hot off the skillet. It will smoke up a storm if you are doing it right. :laugh:
    Franks video
  • egguitaristegguitarist Posts: 93
    I catch alot of reds so I eat alot of em:] I have an EVO to blacken but on the egg I will leave skin on, oil and any rub you like{I like some basil} Egg at 375 -400 and cook till flaky. A little butter and lemon to finish.I will turn mine over if I want to crisp them a little or throw them in the oven on broil for a minute or two. Leaving tonite to go catch some more in the Laguna Madre
  • egguitaristegguitarist Posts: 93
    Forgot to mention the best meat on a red is in the throat. Cut those out and throw them on the grill ;)
  • PopsiclePopsicle Posts: 520
    Amen on the redfish throats. Come with their own holders. Popsicle
    Willis Tx.
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