speaking of fish

Discussion in 'Rusty's Grill' started by jmrob93, Jul 12, 2009.

  1. jmrob93

    jmrob93 Guest

    I caught 5 catfish out of Lake Conroe the other day-- filets, mustard, lemon pepper, louisiana lemon corn flour-- pan fried--- my wife asked me to go fishing again soon

    Usually we would be eating specks, but my 2 favorite haunts in galveston are gone

    I had shark with mustard and lemon pepper on the grill recently--skin side down-- amazing

    Any other variations anyone would like to throw out there?
     
  2. Tarpon

    Tarpon < 25 Posts

    Two years ago I reestablished contact with a friend I'd literally gone to K-12 with (actually preschool-12). He's living on the coast now and is as addicted to saltwater fishing as one can be. He needed some help up here in E.Tx. and brought some fish to his old friend. He's catching redfish, cuts the heads off, guts'em, and splits'em length-ways. Gave me this simple recipie:

    Put each half skin side down on the grill
    Completely mound up and cover the upside/meat side with as
    much pico de gallo as you can possibly stack on it; make a
    teepee out of it
    Grill on med-high heat for 20 min.
    Last 5 min. cover with shredded mex. cheese.

    The pico cooks down through the fish with a little left on top with the cheese. The hide of the redfish cooks to like a hard plate and you can just eat it off the hide with a fork. Its incredible. I've told a lot of folks about that recipie and learned that some even do it with bass.

    By the way, he calls them "redfish on the half-shell".
     
  3. NickDanger

    NickDanger 2,500+ Posts

    That's almost the standard way to cook redfish. Most people I know cook them that way at least some of the time. If you get some more reds, here's a technique for you. Get a long spatula and test the meat every once in a while see if you can slide the spatula in between the skin and the meat. When you can, it is cooked. That way you don't have to put a bumch of charred scales and skin on your plate. You can use any sauce you like. Cheese doesn't sound like it would be to my liking, but to each his own.
     
  4. Tarpon

    Tarpon < 25 Posts

    I'd never heard of it. I cook a lot of fish but just about all freshwater varieties.
     
  5. brntorng

    brntorng 2,500+ Posts


     
  6. Tarpon

    Tarpon < 25 Posts

    It's better than "Largemouth". I thought that up after having a good time in a bar called the Tarpon Club in Florida.
     
  7. OzzieVirgil

    OzzieVirgil 25+ Posts

    A few years ago, we stayed an extra day at the fishing cabin without any extra supplies / food. We grilled redfish on the half shell with nothing but mayo and Uncle Chris's steak seasoning.

    To this day, that's still my favorite recipe.
     
  8. Joe Fan

    Joe Fan 10,000+ Posts

    Trinity River gar

    [​IMG]
     
  9. Driver 8

    Driver 8 Hager Hair Baby

    Is that real?
     
  10. Joe Fan

    Joe Fan 10,000+ Posts

    264-pounds
    [​IMG]
     
  11. Vol Horn 4 Life

    Vol Horn 4 Life 5,000+ Posts


    I wonder if you can eat those things. We called them alligator gars. On the Tennessee river they were small maybe 2-4 lbs and were a nuisance eating your bait while fishing for bass. We'd kill them and leave them on the banks of the river for the other animals to eat.
     
  12. Sangre Naranjada

    Sangre Naranjada Liquor Man

    Yes, you can eat Gar when they are large enough to get fillets off the backstrap. I had gar a few times growing up, pulled out of the Nueces River somewhere or other.
     
    • Like Like x 1
  13. Dionysus

    Dionysus Admin

    I’ll stick with the salmon w/ melted butter and capers, thanks.

    And that’s only if ribeye is not on the menu.
     
    • Like Like x 2

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