So I am not much of a redfish fan regardless of size but the wife loves the slot ones on the grill. So yesterday morning I cut grass and weed ate etc. came in and the wife asked if I was going fishing? Said no not today. She asked why? I said bc its blowing hard and that just makes everything difficult and I don't want to deal with it. She said why dont you go get us a couple more redfish? I said nah not today. She said a real man goes and gets his wife some redfish when she asks for it. Ok hard to argue with that so I make a little plan of where I think I can get a couple quickly with the high winds. First cast was a 19" red and 5th cast was a 24" red and headed home. Never been much of a fan like I said but I gotta say these came out some kinda good. Grilled with just some old bay, butter and lemon then topped with a crawfish cream sauce made with the leftover crawfish from the big boil we did Sunday.
Dam, a chef AND a cock-hound TOO?!?! Ever try those reds on the pit scales down? Fillet them with scales left. When its cooked the meat will slide off easily. Not sure if what you served can be topped but just if you want to try something different. Hope all that effort was a panty droppa.
Actually these were grilled on the half shell(on the skin and scales.) Meat then scooped off skin and topped with the sauce. It will just scoop off the skin with a spatula and stays intact in like a steak form pretty well
