I am going to san louis this weekend and I expect to catch some reds and stingrays. How shouldI prep them for dinner.
I love blackened reds but some of the people I am going with dont like blackening foods. Dont ask me why

grilled red on the half-shell is hard to beat.

No experience with stingrays.

pm sent.

When and if I ever get some redfish to cook real easy one is a fried meal where u skin and filet or if ur good with a electric knife.cut it up in fish stick size or bigger pieces make up egg and milk in a bowl drag fish thru it and put in a pie pan or??use Louisiana fish fry that comes in a pkg.or corn meal+seasoning skillet with canola oil and there u go...Now I`M madd at u mouth ready for some fish and no fish!!!! Bill

You can do reds the same way a lot of folks do the black drum....halve them,clean, and fill innards with a light garlic powder, not salt, light bay seasoning, maybe some cilantro and tomatoes with onion, light, mind you....wrap in foil and keep off of direct heat on grill,flip once...rays you can clean, peel off the wing skin, cut out and soak the wing meat in milk,some of the larger rays have a stronger flavor, for 20 to 30 minutes, broil for 4 minutes, drizzle in butter and old bay,and of course garlic powder... and broil 3 more and turn off oven...remove,,,and you have the next best thing to scallops...sorry guys, old "yankee" cooking....rays are stronger flavored there....adjust as you would other recipes for flavor

Although, you can season and slightly sear the reds too...then wrap in foil with extra ingredients and cook away from direct heat....lots of ways...your imagination is....? Light flavored fish like the black drum....your only limit is your imagination

Best flavor is 18 inches and under....over that, older fish, may have some parasites

Don't Redfish have to be 20" minimum to keep? Maybe you were talking about the stingrays...I don't know.

21-28 on reds 1 big one with a tag over 28......Bill

I like mine on the half shell,Then maybe then beaded and fried. Mark

Try my red recipe. I think you'll like it. Don't be bashful with the lime juice.

Cajun Grilled Redfish

We do both reds and stingray fried with the blue package of Louisiana Fish Fry.
San