Indaswamp's Bar-B-Que'd Redfish (On the half shell)

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Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Thu Mar 03, 2011 8:52 pm

Fishing season is right around the corner. I'll be out pounding the marsh for redfish on top water around the end of April...Here's a great recipe for 'em! Always tops on the list with fresh redfish fillets!!

Bar-B-Que'd Redfish

4 Redfish fillets on the half shell (skin and scales on) from 16-25" redfish
Blackened Redfish seasoning
Bar B que redfish sauce..

To cook:
Mix seasoning:
Blackened redfish seasoning:
2 Tbsps. Paprika
1 Tbsp. granulated Garlic
1/2 tsp. dried Thyme
1/2 tsp. dried Oregano
1 Tbsp. salt
1 tsp. cracked black pepper
1 tsp. cayenne pepper
mix all spices together in a small bowl and transfer to a shaker (old spice bottle)

Prep fillets by removing any visible bones, and score fillets every 2-3" or so. Pat dry meat side with a paper towel, place fillets on a cookie sheet, season liberally with Blackening seasoning and set fillets aside in frig.

Bar-B-que sauce:
1 cup melted butter
1/2 cup olive oil
4 Tbsps. freshly minced garilc
2 Tbsps. cracked black pepper
4 Tbsps. Worcestershire sauce
2 tbsps. dried basil
1 tbsp. dried thyme
1 tbsp. Louisiana Hot sauce

mix all ingredients warm on the stove for 4-5 minutes, and reserve warm, be sure butter is melted all the way.

Fire up the grill to med. hot coals. prep smoking chips if desired (I always use some-mesquite or pecan)
place fillets on coals and baste liberally with sauce, close lid and cook 5 minutes. open lid, baste once more... the fish should be done in another 5-7 minutes. when juices run clear and fish flakes easily and is white but firm...remove to cookie sheet.

serve with french bread and a small bowl of sauce...eat and enjoy!! Good with a nice spring salad on the side and a bottle of chilled Riesling wine! MMMMM!! :thumbsup:

I'll post pics. later next time I cook it! :beer:
Last edited by Indaswamp on Fri Mar 04, 2011 9:51 am, edited 1 time in total.
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby GroundSwatter » Fri Mar 04, 2011 8:50 am

I hate scaling fish, but I'll have to give this one a try. I'll probably substitute some snapper, since we don't get many redfish down here.

The other thing I want to try, that also requires me scaling fish, is frying a fish whole. We catch Lane Snapper, which are typically smaller, i.e. keeper is 7", so they would be perfect to try that with.

Do you have a tool you use to scale your fish with? We used to always use a grape fruit spoon, but I guess a butter knife or fork would work well.
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Fri Mar 04, 2011 9:50 am

GroundSwatter wrote:I hate scaling fish, but I'll have to give this one a try. I'll probably substitute some snapper, since we don't get many redfish down here.

The other thing I want to try, that also requires me scaling fish, is frying a fish whole. We catch Lane Snapper, which are typically smaller, i.e. keeper is 7", so they would be perfect to try that with.

Do you have a tool you use to scale your fish with? We used to always use a grape fruit spoon, but I guess a butter knife or fork would work well.


don't scale them GS...leave the scales on- it helps keep the fish moist. Just fillet off the bone skin and scales on. :thumbsup: :beer: when the fish is cooked-it will slide off and leave the oily dark meat on the skin. :yes: Grill with scales down.
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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby duckhuntnfl » Sat Mar 05, 2011 11:57 am

ive done a similar recipe. :thumbsup: :thumbsup: we also smoke ours on the half shell :beer:
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Sat Mar 05, 2011 11:27 pm

Pics..
Ready to hit da grill:
Image
On da grill:
Image
Done!!
Image

Left overs will be redfish salad tomorrow!! :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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Sat Jun 16, 2012 3:17 pm

bump...on deck for next week!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby trigger22 » Mon Feb 25, 2013 12:09 pm

I'm giving this a bump so it is in my "participated" thread file for easy access later. I'm looking forward to this one
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby trigger22 » Sat Apr 20, 2013 5:30 pm

Cooked it this afternoon....TO DIE FOR!!! Thanks for the recipe
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby steve-o » Sat Apr 27, 2013 5:36 pm

Hey swamp. Curious as to what you use in your red fish salad besides the fish :lol3:
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Sat Apr 27, 2013 5:41 pm

steve-o wrote:Hey swamp. Curious as to what you use in your red fish salad besides the fish :lol3:

make tuna salad....you know-egg salad with mayo, little mustard and use the redfish in place of the tuna. I like to add a dash of honey, and some additional blackening seasoning. makes awesome sandwiches on the boat fishing. :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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby steve-o » Sat Apr 27, 2013 6:01 pm

Indaswamp wrote:
steve-o wrote:Hey swamp. Curious as to what you use in your red fish salad besides the fish :lol3:

make tuna salad....you know-egg salad with mayo, little mustard and use the redfish in place of the tuna. I like to add a dash of honey, and some additional blackening seasoning. makes awesome sandwiches on the boat fishing. :thumbsup:

Gotcha. I didn't know if you had something different than good ol egg salad.
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Sat Apr 27, 2013 6:06 pm

steve-o wrote:
Indaswamp wrote:
steve-o wrote:Hey swamp. Curious as to what you use in your red fish salad besides the fish :lol3:

make tuna salad....you know-egg salad with mayo, little mustard and use the redfish in place of the tuna. I like to add a dash of honey, and some additional blackening seasoning. makes awesome sandwiches on the boat fishing. :thumbsup:

Gotcha. I didn't know if you had something different than good ol egg salad.

Naw Brah...
But I'll tell ya that smoked redfish salad will put canned tuna salad to shame!!!
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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Tue May 28, 2013 7:23 am

bump...cookin dis recipe dis week.... :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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Tue Jun 25, 2013 7:31 pm

BOOYAH BABY!! :thumbsup: Cooked it tonight with fresh rat reds!!
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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby tmclaimerFL » Wed Jun 26, 2013 6:12 am

Indaswamp wrote:BOOYAH BABY!! :thumbsup: Cooked it tonight with fresh rat reds!!

Our rat reds are all under 18" (legal minimum)
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Wed Jun 26, 2013 10:42 am

tmclaimerFL wrote:
Indaswamp wrote:BOOYAH BABY!! :thumbsup: Cooked it tonight with fresh rat reds!!

Our rat reds are all under 18" (legal minimum)

our legal limit is 16".
Every red we caught that day was 16 1/4"~18 1/2". Best eating redfish there is....
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: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Sun Oct 27, 2013 11:30 am

just got a call from a buddy. they caught some redfish and we're having a cook out at his house. Redfish onda half shell tonight! :yes:
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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