Can be used as an aphrodisiac with white wine and a candle along with a Barry White CD. Warning from Captain John: Has been know to cause convulsions if over-eaten. Serve with skin and scales still attached and just eat off of skin. Cook with lid closed for about 6-8 minutes or until fork is inserted in the thickest part of the fish can twist meat apart. Dip redfish fillets in marinade to coat both sides, and place in skillet. Heat a non-stick skillet over medium heat. In a shallow bowl, mix together olive oil, lemon juice, Louisiana hot sauce, rice vinegar, mustard, honey, smoked paprika, and ginger. Spoon mixture of the sauce or use large turkey baster. Rinse redfish under cold water, and pat dry. Sprinkle generously with Italian bread crumbs. Have grill hot and place half shells on Pam-ed (cooking spray) grill SKIN SIDE DOWN. Panko or Italian Bread Crumbs (we like Panko) Pat dry and apply a few drops of Tabasco to meatġ tablespoon Tony’s or Slap-yo-momma seasoning Sorry if that is gross! But what is not gross, is this recipe even though it may sound like some really weird ingredients!! It is soooooo good! Trust Me. Then have them cut the backbone out but leave the stomach bones. This is such a fun way to cook them! Also, if you are local here in Pensacola, you can go to Joe Pattis and get a whole Red Snapper and have them cute it for you! I am not a pro at what to tell them, but I think they cut the head off and cut it in half. This Red fish on the half shell has been a recipe I have been wanting to share with you guys for a long time! I know it may not be the easiest fish to find in some areas, but Matt goes fishing about once a year and brings these home and we freeze them.
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