Here is a Texas Gumbo that I made off this forum that was just plain OFF THE CHAIN too. I will edit this post for those who want the recipe and I will make sure to give the creator credit when I edit as well.

 

man both of those look good.shrimp etouffee is cooking here tonite.

 

Hey man! Thanks for sharing that... now where is the recipe Haha jk. Tell us how it comes out brotha.

 

Omg, ranch dressing! Gotta try that. Thanks for the post

 

Hey CB! I don't regret trying your lures because they rock! I guarantee that you won't regret trying this recipe...it also rocks!

 

Mix ranch dressing and yellow mustard to your batter dip and fry up redfish chunks. Badass fish sandwich material


-mac-

 

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Mix ranch dressing and yellow mustard to your batter dip and fry up redfish chunks. Badass fish sandwich material

-mac-

That sounds fantastic. Im definitely gonna try that as I have been using just straight mustard and coating in fish fry until now.

 

I can smell it from here...looks daaaamn tasty!!

 

Dang it ... now I'm hungry again.

 

on a half shell?......gotta put that on the grill bubba!!

 

Looks great! Need to catch some redfish now!

 

Nice. Halfshell grilled redfish is becoming one of my favorites. I marinate it with rub/olive oil/worchester sauce/lemmon slices. Grill it, then sauce it with melted butter/cilantro. Heaven on a plate! Now I want to go catch some reds!

 

I wish I wouldn't have opened this thread... My mouth is watering! Lol.

Looks great! Thanks for the recipe!

 

Dang yall makein me hungry im haf to try dat ya ....

 

Marinate in a Caesar vinegrette overnight, coat with (breadcrumbs, Monterrey jack cheese, and slap ya mamma seasoning mix), smother with home made pico de gallo! Grill until scales are black and sides curl up. Separate meat from skin and go to town!

 

Or my other favorite, marinate over night in Caesar vinegrette, cover with bread crumbs, bleu cheese crumbles. Them smother with Louisiana wing sauce! Throw on the grill til the scales are black and sides curl up. Separate meat from skin and serve with ranch or bleu cheese dressing. Buffalo Red Fish!!!!

 

take the OP's recipe and put in taco with pico,cheese and fresh avocado...some of the best fish tacos

 

Not to resurrect an old thread, but just had this and it was amazing... Thanks for the tip my friend!

 

Looks good

 

It's tremendous(the OP's redfish recipe). I guess my wife saw it on here. She's been using the recipe for awhile now and it's one of my all timers....and I'm a fried fish kinda guy....

 

Smells good love the recipes gonna try em soon.

 

Use this recipe all the time. My favorite!

 

I have a redfish on the half shell recipe I will share from a friend who is no longer with us.


6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tobasco to meat


In a saucepan, melt 1/2 stick of butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8 oz bottle of Tiger Sauce
1 tablespoon Tony's or Slap-yo-momma seasoning
1 tablespoon garlic powder
3 tablespoons lemon juice


Have grill hot and place halfshells on Pam-ed (cooking spray) grill SKIN SIDE DOWN. Sprinkle generously with Italian bread crumbs. Spoon mixture of the sauce or use large turkey baster. Cook with lid closed for about 6-8 minutes or until fork is inserted in the thickest part of the fish can twist meat apart. DO NO OVERCOOK. Serve with skin and scales still attached and just eat off of skin.

Warning: Has been know to cause convulsions if over-eaten. Can be used as an aphrodisiac with white wine and a candle along with a Barry White CD.
DO NOT continue if E------- lasts longer than 4 hours.

 

Let the rib use the oven, go outside and burn some wood.



Really though I use the oven a lot since I do 85% of the cooking

 

Pecan crusted trout!!!
Found this one awhile back. very tasty over a bed of rice pilaf or brown rice!

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

 

Did the recipe from the OP tonight. Tweaked it a little. Used the spicy ranch dressing rather than the regular. I didn't cover at all. Cooked 10 and 5 like the op. turned out OUTSTANDING. My new favorite.

 

The gumbo recipe link is "not found". Can anyone post the recipe?

Love the OP half shell recipe!!!

 

...

 

making it tonight!