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Grilled Redfish on the Half Shell

Discussion in 'Recipes and Cookin'' started by TroyS, Dec 7, 2012.

  1. TroyS

    TroyS New Member

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    1 (10-12 lb.) Redfish
    2 tsp. minced garlic
    2 tsp. lemon juice
    1 1/2 sticks butter
    Tony Chachere's Creole Seasoning
    1 tsp. hot sauce (optional)


    Fillet Redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto Redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like.
  2. JimmyB

    JimmyB Moderator Staff Member

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    Location:
    Gulfport, ms
    Nice! This is how I cook all my reds!

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