We made a short trip down to Port O'Conner last weekend and we caught a few reds. Teresa fed us with her 26"er.
Smoked these fillets over post oak at 375 with some of my all purpose rub and some Old Bay garlic & Herb seasoning. Man it was good! The long grain & wild rice always goes well with fish or pretty much anything for that matter.
Smoked Redfish
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Re: Smoked Redfish
The fish sounds great. What is that horrid green stuff?
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Re: Smoked Redfish
Redfish am some good fishy Fin, have you ever done Redfish on the half shell It's my all time favorite way to grill them
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Re: Smoked Redfish
Okie Sawbones wrote:The fish sounds great. What is that horrid green stuff?
I treat it like parsley and kick it to the side.
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Re: Smoked Redfish
OldUsedParts wrote:Redfish am some good fishy Fin, have you ever done Redfish on the half shell It's my all time favorite way to grill them
I have OUP. I do like it on the half shell but I like it a little more fully filleted. To me it makes a big difference in the way they taste if you cut the red or dark strip out of the meat and I can't do that without filleting em.
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Re: Smoked Redfish
Finatic wrote:Okie Sawbones wrote:The fish sounds great. What is that horrid green stuff?
I treat it like parsley and kick it to the side.
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Re: Smoked Redfish
Nice! I haven't had any good red fish in a long while. You've done it justice!
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Re: Smoked Redfish
Okie Sawbones wrote: What is that horrid green stuff?
I feed this stuff to the cows!
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Re: Smoked Redfish
Okie Sawbones wrote:The fish sounds great. What is that horrid green stuff?
seaweed
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Re: Smoked Redfish
That sure doesn't look like any smoked fish I ever cooked. It does look good however with that rice and brocc - yum...
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