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TXGypsy · Posted: Mon Feb 07, 2011 9:05 pm Post subject: whole redfish?

Any recommendations for baking a whole redfish (minus head, tell and guts)?

I have cooked them for about 75 minutes and all was well but I am looking for some recipes that have some spices and so forth added.

-Mark

Chef Lefty · Posted: Tue Feb 08, 2011 5:23 pm Post subject:

I would fillet out leaving on the skin and scales, then grill them over charcoal. If you create an aluminum boat (so to speak) you can place the fish skin down, then add par boiled veggies, lemon and butter on top. Shrimp would not hurt the proceedings either.
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Chef Lefty · Posted: Tue Feb 08, 2011 5:24 pm Post subject:

Oh yeah, forgot to mention that 75 minutes sounds like way to long of a cooking time. You want to get your coals or oven between 375 and 400 degrees, and a lot shorter cook time.
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rawlbay · Posted: Wed Feb 16, 2011 8:34 am Post subject:

Salt crusted and stuffed with herbs your choice. Some recipes say scale the fish - i disagree with that. Gets too salty for my taste. It can be hell on your roasting pan though.

landlocked beachbum · Posted: Tue Feb 22, 2011 8:43 am Post subject:

Agree with the Chef here on the cooking time. I once baked a whole 9-10 lb red stuffed with fresh cooked (hot) wild rice mix. If memory serves me well I cooked it at 325 degrees for about 45 minutes, or just until I could stick a fork into the thickest part of the body and the meat JUST flake way from the spine. ANYTHING longer is overcooked and a waste of good fish!!!!! Shocked

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein