turk870
Well-Known Member
After a whirlwind trip to the Venice area this past weekend. First time cooking redfish on the half shell and man it was good, with some cheese grits on the side
On the half shell
- Thread starter turk870
- Start date
After a whirlwind trip to the Venice area this past weekend. First time cooking redfish on the half shell and man it was good, with some cheese grits on the side
looks great. explain on the half shell?
Looks awesome !
I'm assuming redfish with the skin left on.
That's what I have heard it called.
Skin and scales left on. Start meat side down, flip and cook rest of the way.
Others will stuff it and leave it scales down the whole time.
turk870
Well-Known Member
Yep skin and scales left on the filet, coat meat side with melted butter and garlic, then sprinkle with seasoning ( chef Paul's redfish magic), the lemon juice. Then place on hot grill meat side down for 2-3 min then flip and cook till meat is done
Never heard of that. Would definitely enjoy trying it!
Those cheese grits look legit too
Looks delicious. Venice Florida?
turk870
Well-Known Member
Louisiana
