I was at work today, when a co-worker asked if anyone wanted a whole, single redfish. Never one to miss out on a chance for fresh seafood, when no one accepted, I gladly did. I immediately knew what I was going to do, filet it, keep the skin on, season and cook over charcoal. One of, if not my favorite ways to cook reds. Well, the fish turned out to be a little on the small side, but still nice enough to continue with the original plan. I just decided to thaw out a couple of prime filets I had in the freezer. My better half and I were going to have an extra good dinner!
Not the best pic, but I was riding in the back of a box truck when I took it.
My go to for grilled redfish: Tony’s, fresh parsley, butter and lemon. I keep it simple here. Today I added a touch of dill. I’ve been using it a lot (salmon), lately, so I just went with it.
Here they are right as I was about to pull them.
We dug in so fast, I hardly got a plated pic, but here’s a pic of what could’ve easily been the best bite!
And as you can see, the fish separates from the skin nicely. That charcoal really gives the redfish the most wonderful flavor. If you haven’t tried it this way, I’d highly recommend!!
Not the best pic, but I was riding in the back of a box truck when I took it.
My go to for grilled redfish: Tony’s, fresh parsley, butter and lemon. I keep it simple here. Today I added a touch of dill. I’ve been using it a lot (salmon), lately, so I just went with it.
Here they are right as I was about to pull them.
We dug in so fast, I hardly got a plated pic, but here’s a pic of what could’ve easily been the best bite!
And as you can see, the fish separates from the skin nicely. That charcoal really gives the redfish the most wonderful flavor. If you haven’t tried it this way, I’d highly recommend!!
