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Mar 25th, 2012
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Redfish #7440108 02/21/19 02:41 AM
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Herbie Hancock Online Content OP
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A buddy of mine told me about this recipe he got from a fishing guides wife in Louisiana. I seasoned redfish with slap dat seasoning, brushed a light coating of homemade ranch dressing, then topped it with Parmesan cheese. I made a foil plate to cook it on with folded up sides. I sprayed the foil with cooking spray then put tabs of butter where I was going to put the fish. Then grilled it over oak lump charcoal. I was a little apprehensive when I was told about it, but you canít spit it out until you try it. We thoroughly enjoyed it.

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Re: Redfish [Re: Herbie Hancock] #7440123 02/21/19 02:55 AM
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That sounds outstanding and look amazing food


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Re: Redfish [Re: Herbie Hancock] #7440124 02/21/19 02:55 AM
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looks awesome....love reds on the half shell


Originally Posted By: skinnerback
Milf does the trick.

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Re: Redfish [Re: Herbie Hancock] #7440313 02/21/19 01:45 PM
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Looks good to me.

Re: Redfish [Re: 2Beez] #7440341 02/21/19 02:17 PM
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Originally Posted by 2Beez
That sounds outstanding and look amazing food

food


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Re: Redfish [Re: Herbie Hancock] #7440371 02/21/19 02:40 PM
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It does sound good.

No offense meant, I would surely eat it and will probably try it as I have some redfish in the freezer, but I find the appearance of the fish to be off putting, just isn't a pretty food to me.


It's hell eatin em live
Re: Redfish [Re: redchevy] #7440379 02/21/19 02:53 PM
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Originally Posted by redchevy
It does sound good.

No offense meant, I would surely eat it and will probably try it as I have some redfish in the freezer, but I find the appearance of the fish to be off putting, just isn't a pretty food to me.


Yeah it does look weird, you didn't hurt my feeling.

Heck I could have used a blurry photo we have all seen 100's of times............

Re: Redfish [Re: redchevy] #7440382 02/21/19 02:58 PM
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Originally Posted by redchevy
It does sound good.

No offense meant, I would surely eat it and will probably try it as I have some redfish in the freezer, but I find the appearance of the fish to be off putting, just isn't a pretty food to me.



I agree. I found out too late in life that you could also do skin and scales on trout. I always sprinkle the top with paprika to inhance the presentation.

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You can tell when they are fully cooked by the cracks. I use very little seasoning and serve with seasoned butter.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Redfish [Re: Herbie Hancock] #7440417 02/21/19 03:27 PM
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Seared some salmon a friend gave us from a trip to Alaska. Wife liked the salmon but wouldn't try the skin... I ate hers too food


It's hell eatin em live
Re: Redfish [Re: Herbie Hancock] #7442586 02/23/19 11:19 PM
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Is amaziing what Chef Paul Prudhomme did with Redfish. I would for sure try yours.

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