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NEED GRILLED/SMOKED REDFISH RECIPE
Hammer
Posts: 1,001
This past weekend I caught a lot of Redfish. I would appreciate your favorite recipe for cooking same on the Egg.
Thjanks
Hammer
Thjanks
Hammer
Comments
-
Hammer,
Here's one:
Bob
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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
Rob,
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 www.fishingworks.com.
*****************************************************
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
Rob,
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
-shrimp
-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]
Enjoy!!![p]
-
bobbyb,
Thanks for the recipe! I'll use them.
Hammer
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