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BBQ Redfish |
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daniel77
Cook's Assistant Joined: 17 February 2010 Location: Cajun Country Status: Offline Points: 45 |
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Posted: 26 February 2010 at 11:56 |
This recipe is one that we do all the time for Redfish aka Red Drum, but it also works well for other fish, as long as they have a decent set of scales. We do this also with Sac-a-lait aka white or black perch, but I wouldn't try this with something like catfish.
The recipe, which isn't so much of a recipe as simple directions, really begins with the cleaning of the fish. Rather than completely fillet the fish, you simply cut along the backbone, and leave the fillet with the skin and scales still on. This is important. I don't like a lot of stuff involved with my fish, so I simply season with Tony Chachere's and add a pat of butter and squeeze of lemon and/or lime over the exposed meat. A wee bit of chopped onions and garlic spooned on top doesn't hurt things either. Now grill them over a mild-medium fire with the fish scale side down. When the meat starts to shrink/withdraw from the skin and scales, the fish is done. This should take 10-15 minutes or so. If it goes faster, your fire is probably too hot. If you have lots of beer handy, feel free to let it take longer. I generally don't place these directly over the heat source. And do not flip the fish. This makes for a great men's night meal, because you can simply grab a beer and a fork and eat the fish directly off of the skin, using it as the plate. Me likey. If you are dating a girl and fix this for her, and she eats the fish off of the scale plate, she is what is known as a keeper! |
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If what you're serving comes on a cracker, you'd better have a lot of it.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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sounds great! when i was living in south dakota (spearfish) we fished on the belle fourche river and caught drum now and then. probably a little different but i am sure this would work for them. for other fish up here, i am guessing walleye would work well, maybe perch, except they tend to be small.
will give it a try!
but i have to ask, what is this Tony Chachere's i keep hearing about? a spice blend or local seasoning? i don't recall seeing it up here, but will keep an eye out for it.
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daniel77
Cook's Assistant Joined: 17 February 2010 Location: Cajun Country Status: Offline Points: 45 |
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Here's a link to Tony Chachere's. This Seasoning is a staple here. Often times, it is sprinkled onto dishes liberally and nothing else is added. They also have box dinner type stuff that is pretty darn good, though not quite like mom's.
http://www.tonychachere.com/ Zatarains is probably Tony's Chachere's main competitor and I actually prefer Zat's seasoning blend, which also has a lot less sodium. http://www.zatarains.com/ Sorry, I forgot how spread out we all are. Can't imagine food without these two... |
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If what you're serving comes on a cracker, you'd better have a lot of it.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i have heard of zats and have made a couple of the boxed dinners - the dirty rice, i think. good stuff! i'll see if i can't get ahold of some and try it.
we've got a couple of local seasoning blends here that work well in an all-purpose context. one really good one is apline touch, which can be found at www.alpinetouch.com. very good for meats, fish etc. and also for eggs and even popcorn!
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Oh man this sounds good! Nice way to eat fish, definitely the way to go...
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Montana Maddness
Cook Joined: 24 February 2010 Location: G.F. MT. Status: Offline Points: 99 |
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Local Wal Mart and Albertsons both carry Tony Chachere's seasonings. As well as Old Bay seasoning which I can't live with out.
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Hotter the better bring on the peppers!
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