Served Dad up some of my first ever keeper Reds now that I've started fishing saltwater. He was very happy -- they weren't "blackened" and he hates pepper! I don't but I'm not too much into "Cajun."

So, short of blackened and the usual "broiled w/lemon and butter" what are great ways to cook Reds?

Grill, oven, iron skillet...

thx,
John

I LIKE TO GRILL THEM OVER CHARCOAL. LEAVE SKIN ON FILLET. SEASON FILLET WITH YOUR FAVORITE SEASONINGS. SALT, GARLIC POWDER, PEPPER, LEMON-PEPPER. ECT. USE SOME BUTTER OR OLIVE OIL TO KEEP MOIST ON THE FLESH SIDE THAT IS UP. SQUIRT WITH LEMON JUICE. COOK WITH SKIN SIDE DOWN, DO NOT TURN OVER. WHEN FISH IS FLAKEY REMOVER FROM GRILL. THIS IS ABOUT 5-7 MINUTES OVER MED. HEAT. USE SPATULA AND REMOVE SKIN, IT WILL PEEL RIGHT OFF. THEN SERVE IT UP.

Proline,

I have had them that way before and they are great. I think the guys on the coast call that redfish on the half shell?

I do striper that way too.

Dang, I better go fix some breakfast, I'm hungry now.

We fillet ours on the half shell as said above, but season it with some Tony Sacheries(I know bad spelling) then put some spagetti sauce on it with some onions and a little lemon and grill till it flakes.

matt

REDFISH ON THE HALFSHELL ala medulla762


2 TBS OLIVE OIL (toasted sesame seed oil is also very good)
2 TBS MELTED BUTTER
1 TS BALSAMIC VINEGAR
1 TBS MINCED GARLIC
2 TBS CHOPPED CILANTRO
SLICED FRESH JALEPENOS
SLICED PURPLE ONION

MIX THE ABOVE AND BRUSH ON FILLETS THAT HAVE THE SCALE AND SKIN STILL ON. DISTRIBUTE PEPPERS AND ONION EVENLY AMONG FILLETS. SPRINKLE FILLETS WITH FAVORITE FRESH OR DRIED HERBS(I usually put some marjoram, thyme, rosemary and basil in a mortar and grind ) AND SPICES. RED PEPPER, TONY�S , OLD BAY AND FRESH CRACKED BLACK PEPPER ARE IMHO A MUST. AFTER SEASONING LAY SLICED LEMON OR LIME ON TOP OF FILLETS.
PREPARE A MODERATELY HOT GRILL WITH CHARCOAL IN CENTER OF GRILL. A FEW MINUTES BEFORE FILLETS GO ON GRILL ADD MESQUITE CHUNKS TO CHARCOAL. PLACE FILLETS ON GRILL SKIN DOWN SO THAT THEY ARE ON THE OUTSIDE EDGE OF CHARCOAL, DO NOT PLACE FILLETS DIRECTLY OVER CHARCOAL. COOK WITH LID ON AND VENT FULLY OPENED UNTIL FISH FLAKES. LIGHTLY BRUSH WITH MORE OF THE OIL /BUTTER MIXTURE AND TOP WITH SOME FINELY DICED RIPE OLIVES. SERVE WITH PICO DE GALLO, LIME WEDGES, YAMS, GRILLED CORN ON THE COB, OR ANYTHING ELSE THAT MAKES YOU HAPPY.


[img]http://im1.shutterfly.com/procserv/47b4d902b3127cce9e3e42f5090a00000016108AcsmLdi0cM6[/img]

Purty! There is actually fish under all of that? Just kidding...looks delicious!

I do not have a recipe for reds but an amusing story about cooking king fish for my step-son and his girlfriend of the moment.

My son and his dad had gone offshore fishing while visiting relatives in Corpus. They caught quite a few king fish and when cleaned cut them into "fish ball" portions. He brought home several bags of the fish ball fillets.

The day after Thanksgiving that year we thawed enough fish balls to fry for my husband's son and girlfriend. I called them fish balls and she said she like liked fish but was not sure if she would like fish balls. I did my best to not rotflmao while I explained to her the term fish balls had nothing to do with a fish's reproductive organs.

Wow Medulla,

Much grass! Got them two red fillets left in the fridge and got a feeling I know what's for lunch on dad's day.

John

Trout a La Meuni�re

Prep Time: 15 minutes
Yields: 6 servings

Comment: While this receipt calls for Speckle Trout many Cajun anglers substitute �Rat� (small) Reds.

Ingredients:
6 (7-ounce) trout fillets
� cup vegetable oil
2 cups rice flour
1 cup egg wash (1 egg, � cup milk, � cup water)
Salt and pepper to taste
1 pound of butter
Juice of 1 lemon
1 tbsp minced parsley

Method:
In a heavy bottomed saut� pan (skillet), heat oil over medium-high heat. Separately season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saut� 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around the edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over saut�ed trout.