Heck with chicken!

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
FIL brought over the filets from a 25lb redfish with hound dog eyes wanting me to cook it.

Sooo, I'm cooking it. Chicken went back in the fridge! Gonna grill them scale side down topped with a little EVOO, Citrus Grill seasoning, and S&P. Then baste with melted butter right before they are done.

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Cooked pics later!
 
That's a good red man.. I don't see too much blood lines in the meat... You are going to bbq it right on the 1/2 shell? Killer meal RB.... :D
 
Here is the finish.

Got the Primo ready

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Found a good spot for the fish
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Cooked to 145/flakey

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Served up with some hot sauce and some tatar sauce
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And a salad

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It does look like nice fish, and you did a real nice job on it, RB.

--John
(Nice cooker, too. Larry was going to give me one of those, but it didn't pan out.)
 
Toby keil said:
That looks real good RB. Never had red fish, what would you compare it too?

Stripped bass maybe? It's in the drum family. A large stripper also has the red blood line it that you want to avoid.

Firm flesh suitable for most any kind of cooking. But beware of drying it out when baking or grilling. That's why I basted it with melted butter. Small pieces pan seared or battered and fried are killer. Also why I only took it to 145ish. It stayed flakey and moist. A few more degrees and it gets chewy and dry.

A large tilapia would be close.
 
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