How do I fix redfish?

Discussion in 'Louisiana Flyway Forum' started by BobGlover, Apr 20, 2018.

  1. BobGlover

    BobGlover Senior Refuge Member

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    We went to Venice (fantastic time!) and brought back tedfish filets with scales on one side. What is the best way to fix them?
     
  2. Rick Hall

    Rick Hall Elite Refuge Member

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    We call that "on the half shell," only we'll generally just split them, as when cooked the bones pull off the meat as easily as the meat does off the skin. I think them best cooked over coals, but they can be oven baked or broiled that way, too. Generally being too lazy to whip up my own butter sauce, I'll usually slather the raw side with a commercial (we like Tony Chachere's) butter, herb and garlic marinade or something similar and begin with that size down for a while before flipping and giving it another lick of whatever I'm using for sauce. When done (better too "under" than "over" we think) you can lift it off the skin with a spatula to serve.

    (Now that I've stuck my neck out, the real cooks should be along shortly to point out my culinary inadequacies and set you straight.)
     
  3. MobileMike

    MobileMike Senior Refuge Member

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    Take the filetts off the skin. Next, soak in Italian dressing for an hour. Sprinkle some cajun seasoning on both sides. Next, lay them on a George Foreman grill and cook. You'll be shocked at how good they taste!
     
  4. DComeaux

    DComeaux Senior Refuge Member

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    I do as Rick mentioned, (coals or grill) but baste with a self made, seasoned, butter garlic concoction. I also make a ginger cream sauce to ladle over over the wonderful chunks of fish. (my mouth is watering while typing this)... I can't seem to find the recipe I use on the internet, but there are many variations with a lot of ingredients. The one I use has butter, ginger, cilantro, garlic, and a few other spices and liquids I can't remember at the moment. It also has heavy whipping cream. You can find one and improvise. There are some that incorporate yogurt. Those I'm unsure of.
    I think this ginger sauce lends itself well to that fish. I've had favorable results (disappearing fillets) and comments when feeding friends and family...... Do not overcook..
     
  5. burgawboy

    burgawboy Elite Refuge Member

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    Like Rick said, on the half scale. I use butter, and liquid lemon pepper and smoke it with pecan.
     
  6. bullpinnie

    bullpinnie Elite Refuge Member

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    Are they big or small fish.

    Smaller fish are great on the half shell. Butter garlic, white wine, lemon, or filleted and blackened (or bronzed if you don't want to smoke up your house.

    Bigger ones, make a court bullion (coo b yon ), or deep fried nuggets.
     
  7. Rick Hall

    Rick Hall Elite Refuge Member

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    If they're for our table, we cull the big redfish.
     
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  8. bill cooksey

    bill cooksey Elite Refuge Member

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    For an accurate answer, you'll have to describe exactly how they are broken.
     
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  9. Rick Hall

    Rick Hall Elite Refuge Member

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    Ouch.
     
  10. chasu

    chasu New Member

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    Marinate in Garlic powder and buttermilk overnight. The buttermilk will turn a light pink, but it'll draw the blood out of the meat. Stick it on the grill and coat it with a little olive oil, then coat generously with your favorite seasoning. When it gets browned well and the shell begins to separate from the flesh, it should be done. Drop a pat of butter on it and let it melt just before serving. Enjoy !!!
     

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