Red Fish

Unknown

Looking for suggestions for grilling red fish with skin and scales still on one side of fillet. Please help.

Banker John

Rene Pfefferle,
I personally would remove the skin. Of course, it is your fish. Redfish have a very large "red line" next to the skin. This redline is a red flesh that will give the entire filet a FISHY taste, IMO.[p]I remove the skin, flip the filet to see the red line then cut a V in the filet to remove the redline. I then cut the filet cross wise in 3" strips. [p]You can then cook the filet to your liking... Baked/Grilled, blackened, etc.[p]I hope this helps. If you have more questions, keep asking.[p]Banker John

Chef Wil

Rene Pfefferle,
Banker John is correct about the blood line but.......You can take your time and locate the blood line, using a sharp knife, cut it out but leave the fish on skin and scales. Cook indirect at about 325 degrees, season with choice of rub, thin slices of lemon, onion, and tomatoes, drizzle butter on top, and cook until done. The skin and scale combo will get hard but the fish will just slide out of the shell as you eat it. This is a really good way of cooking redfish. A glass of LaBourre Roi would go great as would a Chard. Good Luck

Unknown

Rene Pfefferle,
Use a cedar plank...you'll never go back.[p]SS