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 can’t spit it out until you try it. We thoroughly enjoyed it.

That sounds outstanding and look amazing

looks awesome....love reds on the half shell

Looks good to me.

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............

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.



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

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

Is amaziing what Chef Paul Prudhomme did with Redfish. I would for sure try yours.