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
I'm assuming redfish with the skin left on.looks great. explain on the half shell?
Skin and scales left on. Start meat side down, flip and cook rest of the way.I'm assuming redfish with the skin left on.
That's what I have heard it called.
LouisianaLooks delicious. Venice Florida?