Redfish Dinner (Page 2): The best I ever has were ‘Buffalo’ from a little cafe in Eastern Colorado. We got our bfast and lunch there every day for about a month while working over...

Huntm22 Loc: Northern Utah. - West Haven

The best I ever has were ‘Buffalo’ from a little cafe in Eastern Colorado. We got our bfast and lunch there every day for about a month while working over there Might have to check it out and see if they still are open all these years later. Probably like most of the good little mom & pop cafe’s they have shut down.

Huntm22 Loc: Northern Utah. - West Haven

Can’t remember the name but it near Ft Collins - also had regular which are from sheep

PB14 Loc: Houma, La

Not good at this but I’ll try Huntm22, Filet the red fish and leave the scales on both half’s and remove the bones from the rib area. Depending on thickness/size of filet, you may want to score it (as I did in the picture) to let the flavors get deeper into the meat. Many people have different recipes for grilling redfish and I’m sure they are all good, but my favorite is 2 cups of Zesty Italian dressing, 4 table spoons of Kikkoman soy sauce. Put filets in sauce pan, apply lemon pepper (or fresh squeezed lemon) and Tony Chachere’s Creole Seasoning. Pour about half of mixture to the fish and let set about 15 min. I cook mine on a gas grill at 350 - 400 degrees for about 20 minutes. Apply the rest of the dressing and more seasoning after 10 minutes on the grill. When cooked, the meat will separate from the skin when using a fork to eat. Cooking time for me is about 3 cold beers. 😎

PB14 Loc: Houma, La

Not good at this but I’ll try Huntm22, Filet the red fish and leave the scales on both half’s and remove the bones from the rib area. Depending on thickness/size of filet, you may want to score it (as I did in the picture) to let the flavors get deeper into the meat. Many people have different recipes for grilling redfish and I’m sure they are all good, but my favorite is 2 cups of Zesty Italian dressing, 4 table spoons of Kikkoman soy sauce. Put filets in sauce pan, apply lemon pepper (or fresh squeezed lemon) and Tony Chachere’s Creole Seasoning. Pour about half of mixture to the fish and let set about 15 min. I cook mine on a gas grill at 350 - 400 degrees for about 20 minutes. Apply the rest of the dressing and more seasoning after 10 minutes on the grill. When cooked, the meat will separate from the skin when using a fork to eat. Cooking time for me is about 3 cold beers. 😎

PB14 Loc: Houma, La

Not good at this but I’ll try Huntm22, Filet the red fish and leave the scales on both half’s and remove the bones from the rib area. Depending on thickness/size of filet, you may want to score it (as I did in the picture) to let the flavors get deeper into the meat. Many people have different recipes for grilling redfish and I’m sure they are all good, but my favorite is 2 cups of Zesty Italian dressing, 4 table spoons of Kikkoman soy sauce. Put filets in sauce pan, apply lemon pepper (or fresh squeezed lemon) and Tony Chachere’s Creole Seasoning. Pour about half of mixture to the fish and let set about 15 min. I cook mine on a gas grill at 350 - 400 degrees for about 20 minutes. Apply the rest of the dressing and more seasoning after 10 minutes on the grill. When cooked, the meat will separate from the skin when using a fork to eat. Cooking time for me is about 3 cold beers. 😎

Huntm22 Loc: Northern Utah. - West Haven

PB14 wrote:

Not good at this but I’ll try Huntm22, Filet the... (show quote)

Thanks for that. Buddy in Alaska drives down a couple times a year and brings me ‘Yelloweye’ (also sockeye)which are cousins to the snapper. Now I have another way to prepare them that I think the wife will eat it. Thanks guys

saw1 Loc: nor cal Windsor

Still won't beat marinate it in Franks Original Hot Sauce. Then either grill or roll in flour and fry. It's the best!

Huntm22 Loc: Northern Utah. - West Haven

saw1 wrote:

Still won't beat marinate it in Franks Original Hot Sauce. Then either grill or roll in flour and fry. It's the best!

I do it that way Saw but wife won’t eat it - most of the time that is a good thing for me but she always makes comments that I need to cook it so she can eat it. I also add Cholulu Sweet Habanero to mine after its cooked - mighty good!

saw1 Loc: nor cal Windsor

Huntm22 wrote:

I do it that way Saw but wife won’t eat it - most of the time that is a good thing for me but she always makes comments that I need to cook it so she can eat it. I also add Cholulu Sweet Habanero to mine after its cooked - mighty good!

Guess she doesn't care for buffalo chicken wings either.

Huntm22 Loc: Northern Utah. - West Haven

Absolutely not. I sue do and I add the Habanero on them for me. No more PEPPERX for me.

bric Loc: Helena, MT

PB14 wrote:

Not good at this but I’ll try Huntm22, Filet the... (show quote)

Mmm sounds good. Like the 3 beers for a timer lol.

JustRight Loc: Hernando, FL

Dadeaux ; i picked up that style of Q-ing fish 50 years ago in SC, been using it ever since; not all the time, as I’m partial to fried catfish, but when Q-ing fish, i’ll use all different types of seasoning from lemon butter, thru rosemary, to Cattleman/s, and even bourbon and black pepper. Gotta love it.

Dadeaux Loc: Florida Panhandle

Hey PB thanks for the info. I just like the taste of redfish so I just use olive oil & lemon juice or lime juice is better. I grill them with indirect heat on a weber kettle... Glad to hear someone else doesn't scale the fish prior to cooking them...they laugh at me the last time I mentioned that.
Sometimes if not lazy I'll heat some rosemary sprigs in the olive oil before putting it on the fish. Then save some of the olive oil lemon mixture to put on the fish after I take it off the grill & separate it from the scaly skin.

Dadeaux Loc: Florida Panhandle

Just missed your comment we both sent at the same time...rosemary adds a nice taste to the oil. I grill most fish with the scales on them & head on. Picked that up in Europe when I was young & then reminded again when on cruise courtesy of Uncle Sam...

Huntm22 Loc: Northern Utah. - West Haven

I use a lot of Rosemary in my dry rub for smoking lakers, Steelies, salmon, kokanees. (Also for ducks, geese-and wild turkey)Rosemary with sumac (for the citrus flavor) with maple sugar and a little kosher salt. Marinade over night then rinse off and let pellicle form. Then I spray meat side of fish with olive oil spray and sprinkle a mix of Sumac, Rosemary and maple sugar on and into the smoker skin side down. 4-5 hours later @160 degrees using alder pellets and its great! Sometimes Use the same sprinkle on trout, bass, wipers, and other fish when frying or grilling and in the mood to share with the wife. She doesn’t eat spicy or hot.