Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
need advice on red fish
Options
rooster
Posts: 252
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
-
blackened is great. Done in a skillet of the Egg.
-
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 -
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 -
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.
PopsicleWillis Tx. -
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
http://www.youtube.com/watch?v=rCrj0Mqu66M -
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
-
Forgot to mention the best meat on a red is in the throat. Cut those out and throw them on the grill
-
Amen on the redfish throats. Come with their own holders. PopsicleWillis Tx.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum