Being away from the coast for a couple of months has me missing some saltwater table fare. Specifically, some redfish on the half-shell. We like to take some dried chile piquins and grind them into a powder, mix the powder with some garlic powder and paprika, then mix that with some olive oil to form a thin paste. Then we brine the fillets for an hour in salt water. Coat the meat with the past and grill it up. What's your go-to recipe when cooking fish?

I've never brined fish, interesting...

Chili Pequins and Tepins are my favorite pepper, about to go pick some more.

On the recipes, man, that's a tuff one LOL. There are so many that I like. I guess my go-to and still favorite is a mess of good ol' fried fish. Well seasoned cornmeal and crispy. 2'nd would be blackened.

On the half shell? Brush or spoon on a thick coating of Kraft Zesty Italian salad dressing, dust that with a bit of Chef Paul Prudhomme's Seafood Magic (or Zatarain's Creole Seasoning, or Tony Chachere's Creole Sesoning), top it with a few thin slices of lemon and grill until the juices flow.

Learned too late that you can do skin and scales. Pass the seasoned butter.

It's worth a shot if you got the time. It only takes an hour and definitely impacts the flavor positively.

I'm not real big on fried foods, but blackened fish is pretty high up on my list.

Nothing will ever replace fried fish for me both corn meal and panko breaded are great.

For something a little different I love Blakened fish and another recipe I haven’t made in a while, dredge in seasoned flour pan fry and serve with a cream sauce.

Nothing beats speckled trout made menuiere for me and my family. Close second is tempura battered and deep fried.