Prosciutto Wrapped Redfish

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Prosciutto Wrapped Redfish

Postby Indaswamp » Sun Apr 25, 2010 7:00 pm

I had this for dinner tonight and it was fabulous!! :drool:

http://www.louisianasportsmantv.com/details_flash.php?id=7&size=large
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Prosciutto Wrapped Redfish

Postby GroundSwatter » Mon Apr 26, 2010 8:53 am

Prosciutto is delicious, and redfish are delicious. I would only assume that combining the two would also be pretty delicious.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.
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Re: Prosciutto Wrapped Redfish

Postby Indaswamp » Mon Apr 26, 2010 3:51 pm

GroundSwatter wrote:Prosciutto is delicious, and redfish are delicious. I would only assume that combining the two would also be pretty delicious.

Gotta try it GS...it's Awesome!! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Prosciutto Wrapped Redfish

Postby GroundSwatter » Tue Apr 27, 2010 7:32 am

Indaswamp wrote:
GroundSwatter wrote:Prosciutto is delicious, and redfish are delicious. I would only assume that combining the two would also be pretty delicious.

Gotta try it GS...it's Awesome!! :thumbsup:


I have some prosciutto left over from making Pizza last week and some halibut. I'm going to try it this week. I don't know that I've ever heard of a creole tomato and I'm 99% sure I won't find any around here, so I'll just use regular tomatoes. It all looks delicious.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.
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Re: Prosciutto Wrapped Redfish

Postby Indaswamp » Tue Apr 27, 2010 7:41 am

GroundSwatter wrote:
Indaswamp wrote:
GroundSwatter wrote:Prosciutto is delicious, and redfish are delicious. I would only assume that combining the two would also be pretty delicious.

Gotta try it GS...it's Awesome!! :thumbsup:


I have some prosciutto left over from making Pizza last week and some halibut. I'm going to try it this week. I don't know that I've ever heard of a creole tomato and I'm 99% sure I won't find any around here, so I'll just use regular tomatoes. It all looks delicious.

Bet it's good with halibut. And I bet your lookin for new ways to eat it too... :biggrin:
A creole tomato is a super large, very sweet tomato hybrid that grows well in the louisiana heat. Any tomato will do. :yes:
Last edited by Indaswamp on Tue Apr 27, 2010 8:16 am, edited 1 time in total.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Prosciutto Wrapped Redfish

Postby goodkarmarising » Tue Apr 27, 2010 7:42 am

:drool: :drool: :drool:
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Re: Prosciutto Wrapped Redfish

Postby daffy... » Tue Apr 27, 2010 6:37 pm

i use to serv a simular dish. i would use monk fish and for a sauce i would make a creole red sauce. i havent had that in awhile... i hope i find it on a menu soon, its just not the same anymore when i cook
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Re: Prosciutto Wrapped Redfish

Postby GroundSwatter » Tue Apr 27, 2010 7:22 pm

Made it tonight and it was awesome. The tomato sauce was descent, but the halibut and prosciutto stood well on its own.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.
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