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

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

Postby rcatron » Fri May 01, 2015 11:07 am

Any freshwater fish this would work work? I wasn't sure if the scales on the reds were thicker and help keep everything together?
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Re: Indaswamp's Bar-B-Que'd Redfish (On the half shell)

Postby Indaswamp » Fri May 01, 2015 12:38 pm

rcatron wrote:Any freshwater fish this would work work? I wasn't sure if the scales on the reds were thicker and help keep everything together?

Bass, Striper, sand bass would work well. The scales help keep the fist from burning and sticking on the hot grill. the sauce has a lot of oil and will cause flare ups-this is normal and helps to flame broil the fish. :thumbsup: Though you might have to adjust the cooking times for thinner filets. filets off a 25-26" redfish can be 1.5~2" thick above the rib cage so 10-12 minutes is needed to cook it through.
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