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Redfish

Unknown
Unknown
edited November -0001 in EggHead Forum
Caught a nice Florida Reddish. Any suggestions on grilling it on the Egg?
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  • Unknown
    Unknown
    Robert Henderson,[p]A couple of sugestions[p]Fillets[p]Coat in blackening seasoning, or you favorite rub, and put on a hot cast iron grill in the Egg, use about a table spoon of butter per piece of fish. Or just plain butter or EVOO salt and pepper.
    If the fillets still have the skin you can put them right on the grill (coat grill well with oil), the skin will hold the fish together.[p]Whole fish, if it fits in the Egg[p]Fill the cavity with herbs & onion’s; use a skewer to close the belly.
    Cut vertical slits on the fish on both sides about 3” apart and only half way thou the meat use what ever you like rub or spices, work the rub into the slits, coat fish and grill, with EVOO. Take care when turning the fish so it does not fall apart.[p]Pete-Tampa

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  • Scotty's Inferno
    Scotty's Inferno Posts: 170
    Robert Henderson, here's my recipe:[p]Scott's Blackened Redfish Chunks[p]Ingredients
    1, legal 26 15/16" redfish, caught on a topwater plug at dawn.
    butter
    tabasco
    italian bread crumbs
    blackened redfish seasoning
    cast iron skillet[p]Ok, you can catch your fish on live bait, but it wont taste as good. Filet and skin the red. Cut the filets into 1" chunks. Roll the chunks into a bowl of melted butter and *3 drops tobasco to cover. Next mix a batch of **2/3 bread crumbs and 1/3 blackening seasoning. Roll the buttered chunks in this mixture until all sides are covered. [p]Now, get your cast iron skillet smokin' hot (I mean hot) and drop in enough chunks so that you have room to work with them. Try to blacken as many sides of the chunks as you can. Cooking time for each batch should be appx. 10 minutes if your skillet is hot enough. The result should be crispy spicy chunks and happy campers.[p]*adjust to taste or use the milder Louisiana hot sauce
    **adjust the ratio to taste[p]
    Scott
    Tampa, Florida [p][p]
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