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Redfish on the halfshell

spgrimes
spgrimes Posts: 15
in EggHead Forum

Raised direct 500 for about 10 minutes. Butter, lemon juice, Hungarian paprika, black pepper, black salt, fresh shaved garlic, crushed red pepper.

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Comments

  • Que_n_Brew
    Que_n_Brew Posts: 578
    Wow!  Love redfish. 
    PROUD MEMBER OF THE WHO DAT NATION!
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  • nolaegghead
    nolaegghead Posts: 42,109
    I cooked that last night.   Delicious. 
    ______________________________________________
    I love lamp..
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  • texaswig
    texaswig Posts: 2,682
    Right on. that looks good. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • spgrimes
    spgrimes Posts: 15

    It was great tonight. Not many folks get the fresh gulf seafood like us in south Louisiana. How did you cook yours NOLA?

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  • nolaegghead
    nolaegghead Posts: 42,109
    We bought a 3 pound fish, had the monger filet with the skin on.  I just seasoned it, threw it on a pan with some oil skin down, added a little water.  Cooked the bottom on the stove top, then in the broiler until it was done.  Threw some pats of butter on it and served.   Delicious.
    ______________________________________________
    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    The spice regime sounds very complimentary to Reds. Nice work. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bluebird66
    bluebird66 Posts: 2,785
    Looks delicious!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • SGH
    SGH Posts: 28,876
    Awesome looking grub brother. Red fish is outstanding. If you have access to Paul Prudhommes blackening seasoning, give it a try on red fish. It goes really well with red fish. You don't even have to blacken the fish, just use it as your seasoning. It is awesome either way. Again great looking grub.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,694
    Very nice cook
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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