AnyOne know any good red fish recipes besides season an fry ? That's about the only one I know lol bake ? Grill? ...Thanks!

leave that scales on. (half shell)
butter, garlic powder, tony's, squeeze lemon on it, and put some onions on top,
put it on the grill. i put in on some tin foil so it doesn't stick to the grill.

simple easy goood

Sounds damn good !!! That'll be the next one I try thanks

I like blackened redfish. I like it just about every way I've had it prepared, but that's usually the way I'll cook it.

I second the grill option. Slice the thicker parts of the meat to get your seasoning in.

Use a spatula to just slide the meat right off the skin. Don't run your spatula too close to the skin or you will get the bloodline and membrane with the good meat.

Experimented with some just last week. Used a Pork Rub seasoning on the redfish and just before pulling it off the grill, I sprinkled some blue cheese over the fish. Came out AWESOME!

I like them on the pit but if you clean and take all the blood line out frying is really good also

Brown 2 onions in about a half a cup of cooking oil then add 1 bell pepper chopped and cook them together for a couple min, then brown about 6-8oz cans of tomato sauce one can at a time, brown the sauce till it almost looks like tomato paste then add the next can(it doesn't hurt to let the sauce stick a little, just try not to burn it). When all six cans of sauce are browned then add a few cloves of garlic, and your Tony's (or whichever seasoning you prefer). Add about a cup or a cup and a half of water and lower the heat and simmer for about 45min or so, if it starts to thicken too much just add a little water( I like it thick some don't). Then add a generous amount of parsley and green onions or shallots. Cook a pot of rice on the side, when you start your rice lay the redfish fillets in the sauce. Now just cook till the fish is cooked. While the fish is cooking try to stir the bottom of the pot without breaking up the fish too bad. Serve over rice and there is a good redfish coubillion.............NOTE- when browning the tomato sauce it doesn't actually turn brown, it thickens and almost looks like tomatoe paste but if u try to do more then 1 can at a time it will be all over the stove and kitchen.

Thanks for all the info guys I'll be sure to let y'all know how they turn out !

Put a cast iron skillet on a fish cooker and get that sucker hot as hell. Fillet the red and put Tony's or Old Bay on it. Take a tablespoon of butter in one hand and the fillet in the other, put the butter on the skilllet and lay the fillet on top (it will smoke like a freight train) give it two minutes and do the same thing to the other side for two minutes and it's done.

/\ and don't do that in the house!

Quack if you call that a coubion your not a Cajun !! Lol

Leave on 1/2 shell, cut out red line n middle. Use salt, pepper and Lemon pepper seasoning on fish. Spray grill with non stick spray, put fish meat down for 6 to 7 mins, flip to scales down and cook for 6 to 7 mins and baste with melted butter with minced garlic. Cooking times may vary to the degree of personal preference.

When grilling do I need to take the scales off the skin or dose it matter ?

Leave them on

chop up an onion real fine, throw it in a skillet with some oil, throw in ur red fish, cook until fish fall apart into tiny pieces, take out and drain oil, make some bread crumbs, throw in some mayo, mustard, italian dressing, egg, lil garlic, season put in ice box for 20 mins.

take out make some patties and throw that shit in deep fryer
oh ye yi baby

On the halfshell, favorite dry seasoning on top.
Put in the smoker (a good thick smoke) for about 30-45 min. Coat with fresh lemon if they come out a little dry.

I have one of those little red electric smokers for things like this. I can't recall the brand. About $75 at any outdoor store / walmart. Cooks at a constant 250, perfect for things like fish and chicken.