Favorite way to cook Redfish

[CityLimtRedneck]

Got some fresh redfish that I'm trying to decide how to cook.

[HoustonHunter94]

Halfshell on the grill for me. There was a pretty good thread in recipes section with lots of diff ways.

[Fordnandez]

Halfshell on the grill for me. There was a pretty good thread in recipes section with lots of diff ways.

100% this. I just like it with a little bit of butter or olive oil and some S&P. There are a bunch of good sauce recipiets as a topper as well.

[3under3]

Grilled with Julios seasoning until flaky and then on a taco with southwest slaw from HEB

[Grand Passage]

Blackend on the grill. The dish was nearly the demise of the fish.


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[Cajun Blake]

blackened with Pontchartrain sauce ... definitely a life changer.
countless posts, pics, recipes, and videos in the Food Forum

[AntlerCollector]

blackened with Pontchartrain sauce ... definitely a life changer.
countless posts, pics, recipes, and videos in the Food Forum

That’s just awesomeness

[175gr7.62]

I'll second CB. I don't dig the half shell. I want it crusty on both sides......

[JeffJ]

Halfshell and blackened for us. On the throats we either grill with skin on or fry with skin off.

[Storm]

blackened with Pontchartrain sauce ... definitely a life changer.
countless posts, pics, recipes, and videos in the Food Forum

Now that's a meal!

[texan4ut]

Half shell on the grill for me. score the fish cover with butter and red pepper garlic or just salt and pepper. Sometimes I sprinkle dill over the butter.

[BowhunterB]

Now that's a meal!

That looks good enough to eat!! Wow.

[Gunnyart]

dang slobbering on my keyboard

[ColinR]

On the half shell. Sounds weird but I spread a thin layer of mayo on the flesh side and then sprinkle on a good amount of seasoning. Get your fire HOT, lay the fish flesh side down for just a couple minutes. (the mayo keeps the fish from sticking) Then flip it over and cook on the skin side till done.

[Chad C]

On the half shell. Melt some butter, mix in cajun seasonings, baste and grill.