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Different types of fish call for different cooking methods. A good one for thicker cuts is searing in a very hot pan with olive oil, then finishing in a moderately hot oven. You'll get a nice caramelized crust and not overdone interior.
Everyone has their own method of cooking fish whether it be grilling on a pit, baking, frying, or pan grilling on the stove. What's yalls favorite? I caught some redfish and im gonna make me some tommorow. I usually sauted some garlic and onions and lay the redfish on it and grill it on the stove with some cajin es and stuff. Very simple. Its ok but im sure there are better tastier ways of cooking it.
Different types of fish call for different cooking methods. A good one for thicker cuts is searing in a very hot pan with olive oil, then finishing in a moderately hot oven. You'll get a nice caramelized crust and not overdone interior.
I grill salmon with olive oil, salt, black pepper. Always have grilled asparagus on the side.
I pan-sear ahi with black pepper or poppy seeds and eat it over mango risotto.
I mix chicken of the sea with mayo and eat it on wheat.
Salmon is the only fish I like and I grill it just like this too. Nothing complicated, just simple and delicious. I think I probably over-cook it by most people's standards, but I like a bit of a hard crust on it.
Redfish?
Have you already cleaned/skinned it?
The ultimate way to cook redfish is on the halfs .
Leave the skin on and fillet the whole side off the backbone.
Coat the meat side heavily with thick and chunky salsa. Cook on the grill skin side down on direct medium heat.
Don't move it or flip it.
When you can flake the meat with a fork slide a spatula between the meat and the skin and take the whole fillet off in one piece (discarding the skin) and cut it into individual servings.
Awesome doesn't even come close to describing how good it is.
I still have one redfish on ice. The whole damn thing with scales and all lol. Is that what you mean when you say half s ? on a bbq pit?
I like to mix orange juice with honey and , pour it over salmon, and fry it or grill it.
Cut the head off behind the bone behind the gills. Take your fillet knife and cut right down the backbone and peel the fillet off right to the tail. Trim the ribs off.
That's your half s . Cook it skin side down on the grill.
Trust me on this one.
LOL alright man. i have three of them filleted that way. Didn't realize that meant half s all these years. I'll give it a go
+1
I don't even fish for trout anymore
today i had some of those catfish chunks and dipped in flour ed with S.P.G. and then dipped in milk/egg mix then back to flour. The pan has a small amount of oil and I cook on both sides for about 3 and 2 minutes . oh so good. i also had some of those big shrimps and after cleaning them I dipped in a catfish breading and fried. the pan doesnt have a lot of oil just maybe a 1/4 inch or so and i just flipped and move the shrimp around so all sides cooked. with a side salad. it was so good. me and my wife ate this for around 6 dollars. i already had the oil and flour and everything else
but i cook fish different ways on the grill, in the over, on the little pit it just depends what the sides are
Fried.
depends on what fish man and what sort of meal u want
Definitely depends on what species I've caught and/or purchase.
Unfortunately, we don't have redfish out here in Cali, but a fish that could be similar in texture and taste is yellowtail. I normally make sashimi out of yellowtail, but that would entail the fish being absolutely at its freshest (also, you have to freeze yellowtail prior to shashimi(ng) it up because it could have a bacteria especially if its a homeguard fish and freezing it is the only way to destroy it.
But, if you do come across yellowtail, I recommend marinating it for an hour in a light soy sauce-wasabi-green onion-chili powder mix and grilling it for 5-7 mins on the grill. Do not move and you could also do it half-s with the skin on and remove it post grilling, but I tend to do it w/o skin. Here's a recipe I also use when cooking yellowtail.
Ingredients:
Yellowtail Fillets
Olive Oil
Fresh herbs of choice, chopped
Directions:
1. Oil the grill and adjust heat to medium high.
2. Brush fillets with olive oil and cook 5-7 minutes per side or until done.
3. Sprinkle with chopped fresh herbs and serve
Boy I do. I love chasing big trout.+1
I don't even fish for trout anymore
I've got a good grill recipe for trout too.
Buy a can of frozen margarita mix. ( I use the HEB house brand but any will work). Thaw...don't add water.
Mix in a hand full of diced basil and a hand full of diced mint
Marinate the fillets in that before grilling on cedar planks.
It makes KILLER fish tacos.
Why would you want to ruin good fish by cooking it?
Sashimi is great with the right fish, but not all fish is texturally good raw.
What CC said and some species of fish do contain certain critters that best cooked off the flesh lol.
Yeah, you can't eat them all raw.
I love me some sashimi though.
I think I know what I'm getting for lunch!
We are going to sushi too. I just called our fav sushi place to see if they had high chairs, and thankfully they doYeah, you can't eat them all raw.
I love me some sashimi though.
I think I know what I'm getting for lunch!
Red fish on the half s for sure. With some Italian dressing , brown sugar, lemon juice and other es you like. Trick is to keep basing it every couple minutes to keep it moist. Shouldn't take long. That's the best way to cook red fish. Trout and drum I like to fry myself. Salmon is disgusting
Salsa? Really? I'm going to have to try that. What type of salsa do you prefer to use?
I've literally used dozens of different toppings but salsa is my favorite.
Just for redfish I like the Pace or HEB thick and chunky (medium).
No need to baste..the liquid soaks down to the skin and then steams back up through the meat...it's always moist and flaky with a little y zing.
Gotta try that
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