Redfish on the halfshell

[freezerfiller]

I add a squeeze of lemon on mine but this pretty much sums it up...

www.fox10tv.com/news/redfish-on-the-half-shell

[985crabs]

Nothing better! The only way to do a redfish unless your doing some trout too and you want to fry it. A fried redfish stick with some remoulade dressing is pretty amazing, but it is a lot more work.

[Juan]

Sounds easy enough...but I'm thinking cooked that way they might taste too strong for me since you leave the skin on one side and don't cut the red streak out?? I'll have to try that way at least once before I pass judgement...since the only way I've found so far that I like redfish is blackened to a crisp.

[985crabs]

My goodness, Juan. I cannot believe that a man of your knowledge and experience has never sampled the succulence of a redfish on the half shell. Unless y'all have redfish in AL that taste like bonita, there is absolutely no strong flavor. I admit that I avoid the red streak while eating it, but I make no special effort to cut it out as if it where a mackerel or something. You can still put blackening seasoning on it while it's on the grill. I've got a coffee can full of Paul Prudhomme's 'Blackened Redfish Magic' and I like to use it. Just don't grill it to a crisp. You owe this to yourself.

[Juan]

I'll try it.... I've been throwing redfish back for years because to me they either taste like mud and to the wife they're too "fishy" tasting unless they're blackened. I use Paul Prudhomme's too... good stuff!

[Simple Man]

Nov 15, 2013 15:40:07 GMT -6 Juan said:

I'll try it.... I've been throwing redfish back for years......

Just think....you missed out on 6 filets because of your stubbornness. If you want to try this next year and are struggling just give me a shout and I'll help you out!

It also is a nice way to grill Red Snapper. I leave the hide on a few regularly and mark the bag "grill" just to have them later. I also grill the throats. Mighty fine eating.

[Juan]

Nov 16, 2013 4:01:09 GMT -6 Simple Man said:

Just think....you missed out on 6 filets because of your stubbornness. If you want to try this next year and are struggling just give me a shout and I'll help you out!

Thanks Scott, I appreciate it. I should have known you live close to a fish house. Let me know what you pay for them and I'll reimburse ya.

[Simple Man]

Defiantly good this way. And like said earlier, I've never found the bloodline on redfish to be objectionable. Juan, go by your fishing hole/market and get the filets and I'll bring the beer!

[freezerfiller]

I was concerned about doing it this way thinking the same thing, but it is really good, not strong at all.

[Deleted]

I know this is an old one, but I stumbled on this thread and read what Juan sad about the bloodline tasting too strong.  I just wanted to add that I too cannot stand the taste of redfish unless I trim every bit of bloody meat off of the fillet.  So I was very hesitant about trying this recipe with the skin and scales left on. Now for the mystery. I cook mine directly over the coals, and I have yet to taste the first hint of red meat.  I don't know if the taste of the charcoal cancels it out somehow, or what?  But I fork the meat out all the way to the skin and have yet to find the muddy grey funk that you get if you fry.  Awesome way to prepare reds!

[Juan]

Thanks for that tigerhead..... I still hadn't worked up the nerve to try it but your report gives me a little more confidence that it might actually be edible.

[freezerfiller]

I caught a 4 lb striper about a month ago and decided I would try to cook it on the halfshell just to see how it would turn out. I'm telling you, it was absolutely fantastic! So easy to clean too, just cut down the backbone, remove the ribs and leave the skin and scales on.