need advice on red fish

rooster · May 2009

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

Panhandle Smoker · May 2009

blackened is great. Done in a skillet of the Egg.

rsmdale · May 2009

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

Spring Chicken · May 2009

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

Popsicle · May 2009

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.
Popsicle

Panhandle Smoker · May 2009

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

egguitarist · May 2009

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

egguitarist · May 2009

Forgot to mention the best meat on a red is in the throat. Cut those out and throw them on the grill

Popsicle · May 2009

Amen on the redfish throats. Come with their own holders. Popsicle

need advice on red fish

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