Redfish or snapper on the half shell baste - Pensacola Fishing Forum

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Old 05-17-2016, 12:41 PM   #1
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Default Redfish or snapper on the half shell baste

Grilled redfish on the half shell the other day--this is what I use to baste on the flip.

Substitute in what ya like, sometimes we do a Greek spin on it with Cavenders too.

4 ounces pastured butter at room temperature
3 cloves garlic
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon rosemary
1-1/2 tablespoons paprika
1 teaspoon freshly-squeezed lemon
halo1, Smarty and ChileRelleno like this.
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Old 05-24-2016, 01:15 PM   #2
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This is prob stupid but what makes it "on the half shell"? Scales and skin on one side?
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Old 05-24-2016, 08:36 PM   #3
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This is prob stupid but what makes it "on the half shell"? Scales and skin on one side?
I believe so! Cooked skin side down so the skin peels right off!
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Old 05-25-2016, 05:17 PM   #4
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Never had it that way but I've heard it's awesome. I was stationed with a guy from Louisiana who swears that's the only way to cook it.
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Old 05-25-2016, 05:26 PM   #5
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This is prob stupid but what makes it "on the half shell"? Scales and skin on one side?
Yep, "Red Fish on the Half Shell" is a common thing in Louisiana, as you can keep more than over here.

Fillet with the scales and skin on, is how the guides clean it for us on our trips over there.

Most of the time, I finish when I get home and remove the meat from the "Shell", as I love it fried also.
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Old 06-02-2016, 09:09 PM   #6
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A big Bull Red cooked on the half shell with lots of butter and seasonings is a thing of beauty.
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