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Redfish Ideas

I was lucky enough to get invited on a guided redfish trip this week.  Came home with some nice slabs.  I've never done Redfish, anyone got any secrets they would like to divulge?

Thanks in advance!


Flowery Branch, GA  LBGE

Comments

  • bookswbooksw Posts: 234
    I am interested in the responses you get.  I would season it with olive oil, salt, pepper, maybe some red pepper flakes (depending on the eaters) and cook it around 400 degrees on a plank for 10-20 minutes until it is done.  I would maybe finish it with lemon juice or parsley/garlic/olive oil.
    Charleston, SC
  • EggpharmerEggpharmer Posts: 267
    edited September 2013
    My favorite is to filet the fish, but leave the scales on. Place on grill scales down then serve. The scales keep the filet from burning and it stays extra moist. Scoops right out after cooking. Usually use Cajun seasoning, a few pats of butter and some lemon. If already filleted out of the scales, then blackened is the way to go. Dip filets in melted butter, dust with blackened seasoning, screaming hot cast iron pan, about 90 seconds per side.
    Austin, TX
  • yzziyzzi Posts: 1,793
    Grilled is good, but I'm with eggpharmer on blackened. Blackened any fresh fish is great.
    Dunedin, FL
  • radamoradamo Posts: 362
    edited September 2013
    @Eggpharmer and @yzzi have the idea.  Blackened redfish is a treat.
    Long Island, NY
  • Btw, that scale trick only works on fish that have thick scales (like redfish). Attached pic is catch from last weekend. Two redfish at top are 20" each. Smallest speckled trout was 15"
    image.jpg 728.1K
    Austin, TX
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