yak_n_fish
Active member
as taught to me by an old Cajun
After you've had a full day and a limit of redfish, go home and rinse
the boat and gear, and clean your redfish. Drink a beer. When you
clean the redfish, make sure you have a really sharp fillet knife and
make a cut diagonally behind the pectoral fin with the tip of the
blade going more towards the head. Cut down to the backbone and then
turn your blade towards the tail. You'll have to cut through the rib
bones which can sometimes be tough, so be careful and patient. Cut all
the way to the tail and leave the skin and scales on. That was tough
work. Rinse your hands, drink a beer and get the grill going.
Squeeze half the lemon onto the fillet. Next, put the 1/2 stick of
butter, Tony's, pepper, and garlic into a microwavable container (I
use a glass measuring cup) and nuke it until the butter melts and then
mix it in good. Next squeeze the other half of lemon into the butter
mixture and stir. Pour all of this over the fillet. You may want to
add more Tony's to the fillet at this point. I usually do. By now,
you're probably pretty thirsty so you'd better have a beer.
Your grill is probably ready to go now. Check on the temp and clean
the grill bars. You want to cook the fish on a medium hot grill, about
350 degrees. Place the fillet scales side down (this is
important :!: ..read it again...you've had a few beers already) Place the
fillet scales side down on the grill. Close the lid and cook for about
20 minutes or until the tail curls up and the meat flakes easily with
a fork. Resist the temptation to snatch a little peice off the
fillet while it's cooking. It will smell so good your neighbors may
show up.
Hand them a beer and tell some fishing stories, then send them home or
if you're feeling neighborly, you could put the other fillet on the
grill too.
Serve the fish just like it is off the grill. You can eat it right
from the "shell" and place it between you and your dining companions
and just dig in. I call that "caveman style". But if you want to be fancy, you
can pull the meat off the skin and place it on separate plates. Goes
good with a rice pilaf and some veggies or a little pesto pasta like I
had last night. That's some good I guarantee!
- 1 Redfish fillet, scales and skin still on
1/2 stick of butter
2 tsp of minced garlic
Tony Chachere's to taste (the more the better)
fresh cracked black pepper to taste
juice of one lemon
6 pack of your favorite beer
After you've had a full day and a limit of redfish, go home and rinse
the boat and gear, and clean your redfish. Drink a beer. When you
clean the redfish, make sure you have a really sharp fillet knife and
make a cut diagonally behind the pectoral fin with the tip of the
blade going more towards the head. Cut down to the backbone and then
turn your blade towards the tail. You'll have to cut through the rib
bones which can sometimes be tough, so be careful and patient. Cut all
the way to the tail and leave the skin and scales on. That was tough
work. Rinse your hands, drink a beer and get the grill going.
Squeeze half the lemon onto the fillet. Next, put the 1/2 stick of
butter, Tony's, pepper, and garlic into a microwavable container (I
use a glass measuring cup) and nuke it until the butter melts and then
mix it in good. Next squeeze the other half of lemon into the butter
mixture and stir. Pour all of this over the fillet. You may want to
add more Tony's to the fillet at this point. I usually do. By now,
you're probably pretty thirsty so you'd better have a beer.
Your grill is probably ready to go now. Check on the temp and clean
the grill bars. You want to cook the fish on a medium hot grill, about
350 degrees. Place the fillet scales side down (this is
important :!: ..read it again...you've had a few beers already) Place the
fillet scales side down on the grill. Close the lid and cook for about
20 minutes or until the tail curls up and the meat flakes easily with
a fork. Resist the temptation to snatch a little peice off the
fillet while it's cooking. It will smell so good your neighbors may
show up.
Hand them a beer and tell some fishing stories, then send them home or
if you're feeling neighborly, you could put the other fillet on the
grill too.
Serve the fish just like it is off the grill. You can eat it right
from the "shell" and place it between you and your dining companions
and just dig in. I call that "caveman style". But if you want to be fancy, you
can pull the meat off the skin and place it on separate plates. Goes
good with a rice pilaf and some veggies or a little pesto pasta like I
had last night. That's some good I guarantee!
