[dumbstick]

I don't normally keep or eat Redfish but I ended up with a mess of it from my trip to Hackberry Lodge this weekend.

Any recommendations on a marinade or something zesty to add a little flavor? I am sure their is a previous thread for this but I don't have time to read through all the old recipes.

I have the grill heating up.....

 

[Haute Pursuit]

Baste them with equal parts melted butter, louisiana hot sauce and lemon juice.

 

[Zork]

I season them up with salt, pepper, garlic powder and a little Tony's. I them take some melted garlic butter and baste them as they are cooking. Sometimes i pour picante sauce over them right before they are done. I did some up last night....ummmmm....goood

 

[Buffett Fan]

Hey there,
try something different on each halfshell...

roasted rasberry chipolte salsa

cranberry / mango salsa

pineapple salsa ( homemade or buy it from cafe red onion)

caribbean jerk ( my favorite!)

fajita seasoning


it's fun and makes for a nice presentation...

Vinny

 

[TxAdam]

I'm pretty much with Zork on this one (everything but the picante!) I like to keep it real simple and let the meat speak for itself.

Reds on the half-shell has to be my favorite meal!