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Old 05-19-2013, 11:01 AM   #1
Todo Chevere
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Default Red Fish on the Half Shell

Just landed some nice redfish and going to cook them on the half shell...Any creative ideas or receipts that would really set this meal off?
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Old 05-19-2013, 12:10 PM   #2
MKH
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Blackened or with rosemary, salt, pepper, and lemon slices (my favorite!). I'm jealous -enjoy!
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Old 05-19-2013, 12:23 PM   #3
TxAgHntr
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Tony C's with rosemary and any citrus fruit is great also.
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Old 05-19-2013, 12:46 PM   #4
GarGuy
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Season to taste on the shell and then top with a solid layer of minced garlic. You wont regret it!
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Old 05-19-2013, 04:41 PM   #5
Txfire409
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I use worcesteshire, texjoy, garlic powder, and black pepper. Medium to medium-high heat for about 20 mins.
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Old 05-22-2013, 04:28 PM   #6
meshmover67
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coat with a health layer of pesto then sundried tomatoes and sprinkle with pepperjack and parm cheese toast some pinenuts and top her off after you take it off the grill. this is to DINE for!
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Old 05-23-2013, 02:25 PM   #7
dbaio1
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Here is my recipe.

Dust the fish with a coat of Rajin Blaze seasoning.
1 stick of butter
2 -3 TBS of Lea & Perrins (to taste)
1-2 gloves of garlic pressed thru a press. (or just smash it good)
1/4 - 1/2 cup Wishbone Italian dressing

Simmer until butter is melted and all ingredients are blended well.
Baste fish as you cook it.

C'est Bon !
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Old 05-23-2013, 02:54 PM   #8
Stolle
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Italian dressing, Toney's and cover with Pico. My favorite way to grill it on the half shell.
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Old 05-23-2013, 03:12 PM   #9
huntinfool
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Italian dressing and mustard 3:1
In a ziploc and let set in refer for 30-1hour. Meat side down first for 3-5 or a few more for bigger fillets. Then skin side for 7-10, light sprinkle of Tony's. Done.
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Old 05-23-2013, 03:21 PM   #10
Ca$ey
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Some sort of Cajun seasoning. Melt some butter, add some garlic powder in it squeeze a few lemons in it, a little bit of salt and some coarse ground pepper. Ill also add a little finely chopped cilantro. Pour half the mixture on the filets. Put it in the fridge for about 15 min. Slice a few tomatoes and lemons and lay them on the filets. I usually smoke mine but I assume they could be baked this way too. BBQ = BEER
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Old 05-23-2013, 10:01 PM   #11
billfromtx
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brush lightly with olive oil
sprinkle with cajun seasoning.
squeeze fresh lemon over meat
put over mesquite coals and smoke for 20 minutes....
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Old 05-23-2013, 10:09 PM   #12
FULL DRAW
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When I do some Redfish on a half shell I take my fillets with skin and scales still on and smother them with a little ranch dressing. Next I rub it in a little then I sprinkle on some Tony Sasheries Cajun seasoning. And for the kicker and some texture I put French's Fried Onions on top. Heat up your grill. I use a Webber so I get my coals going while I am preparing my fish. When the coals are ready put a couple of fillets scales side down and don't touch. I leave them on for 12-15 minutes with the lid on. I also add some hickory chips for some good smoke flavor. They come out perfect. Note: It might sound weird to put ranch on fish but it cooks off kinda like mustard on ribs before adding rub. Just makes everything stick. Give it a shot and tell me what you think. It's a big hit with my family when I get down to the coast and catch me some fish. Enjoy!
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Old 05-24-2013, 03:09 PM   #13
SCREAMINREELS
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I aye some this weekend nothing fancy to it ..season of choice...I melted butter and garlic powder lathered it on then blaze on top. Throw it on the grill scales down. Do not flip when you can put a fork in the thick part and twist meat its done...do not over cook
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Old 06-01-2013, 12:27 AM   #14
tkuehn5410
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Best Redfish Candy Ever!!!!

2 - Redfish on the halfshell
1/2 c brown/turbinado sugar
1/4 c lemon pepper
2T Cajun Seasoning
1/2 stick cream cheese
1 stick butter
Foil

Take Red halfshells and place scale-down on foil and double wrap foil and create a small boat big enough to fit them in. Take brown sugar, lemon pepper and seasoning and spread across the meat side of the fish. Thinly slice cream cheese and evenly place across filets. Then slice butter and place evenly across filets. Grill 15 mins at 350-375 for 20-24" dish or 20 mins for larger fish. Fish is properly cooked when you place finger in middle of thickest filet and it flakes instead of sticking together.
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Old 04-15-2018, 02:17 PM   #15
HoustonHunter94
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Quote:
Originally Posted by dbaio1 View Post
Here is my recipe.

Dust the fish with a coat of Rajin Blaze seasoning.
1 stick of butter
2 -3 TBS of Lea & Perrins (to taste)
1-2 gloves of garlic pressed thru a press. (or just smash it good)
1/4 - 1/2 cup Wishbone Italian dressing

Simmer until butter is melted and all ingredients are blended well.
Baste fish as you cook it.

C'est Bon !


I remember having this on some cobia we caught. Iíve got some redfish on the half shell in the fridge ready to go on the grill tonight. Came on here to get some ideas and came across this one. Lookin forward to dinner!!


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Old 04-15-2018, 02:32 PM   #16
TexZ71
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Can’t go wrong with any of these recipes! JUST DONT OVER COOK!
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Old 04-15-2018, 03:24 PM   #17
duckboy007
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You've got lots of good advice for the fish, Only thing I would add is that my fav is over mesquite lump charcoal. Get it ripping hot, then put the fish on the grill and close the lid and let the temp slowly drop until theyre done (15-20 min).

I would always toss out a crab trap when I went out to the bay, and usually have 4 or 5 keepers when I was coming back to the ramp. Steam and pick em while the fish are on the grill, then make a simple sauce with lemon, garlic, butter and the crab meat. pour on top of the grilled fish and let your eyes roll back in your head.
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Old 04-15-2018, 05:43 PM   #18
dbaio1
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Quote:
Originally Posted by HoustonHunter94 View Post
I remember having this on some cobia we caught. Iíve got some redfish on the half shell in the fridge ready to go on the grill tonight. Came on here to get some ideas and came across this one. Lookin forward to dinner!!


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Dang right. Y'all enjoy them half shells
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Old 04-15-2018, 05:56 PM   #19
Winman
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When you cut the filets ,leave the backbone and ribs in one side....cook scale side down... When you can remove the backbone from the filet by kinda shaking it,it is done. Use a serving spoon to scoop out the flesh....squeeze a couple of Mexican limes over it...
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Old 04-16-2018, 11:02 AM   #20
Jason85
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Try this, you wont be disappointed

http://discussions.texasbowhunter.co...d.php?t=595323
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Old 04-21-2018, 02:48 PM   #21
Melissa
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Quote:
Originally Posted by Stolle View Post
Italian dressing, Toney's and cover with Pico. My favorite way to grill it on the half shell.
This is exactly how I do it.
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Old 06-06-2018, 01:17 AM   #22
Dale Moser
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Season with whatever, squeeze a lime over it, cover it with pick, grill.


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Old 07-02-2018, 01:32 PM   #23
BigDropTine
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We've always covered with mayo, parmesan cheese and tony's.. a guide told us to try this a few years back and it was awesome!
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Old 07-03-2018, 08:06 PM   #24
express
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Half shell red fishes grilled right is tasty
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Old 07-05-2018, 10:47 AM   #25
CaptJack
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fillets on the FrogMat
smoke roasted - indirect
with crab meat on top
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Old 09-08-2018, 03:55 PM   #26
spiffy
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Minced garlic, chopped fresh thyme, grated Parmesan, a little HEB coastal blend seasoning and butter. Cook over hot coals or propane grill until Parmesan is browned and meat is flaky. Squeeze of lemon and some Jamaican style rice and you will be the hero for the night!



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