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<blockquote data-quote="dennishoddy" data-source="post: 4158018" data-attributes="member: 5412"><p>Redfish on the half shell. </p><p></p><p>[ATTACH=full]428000[/ATTACH]</p><p></p><p>On the half shell means skin still on, but filleted from the bone. </p><p>A Cajun friend recommended a recipe that is melted butter, garlic, and Sweet Baby Rays bbq sauce mixed with a 50/50 ratio to be lightly spread over the fillets. Then added Zatarans blackened seasoning. Let it sit in the fridge for a couple hours. </p><p>When cooking it on the pellet grill, temp at 325* for about 35 minutes until the internal temp reached 170*. Only cooked with skin side down. On the “half shell”, it retains the moisture making it extremely moist and flakey. </p><p>It was to die for. Who knew bbq sauce would work for fish?</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4158018, member: 5412"] Redfish on the half shell. [ATTACH type="full"]428000[/ATTACH] On the half shell means skin still on, but filleted from the bone. A Cajun friend recommended a recipe that is melted butter, garlic, and Sweet Baby Rays bbq sauce mixed with a 50/50 ratio to be lightly spread over the fillets. Then added Zatarans blackened seasoning. Let it sit in the fridge for a couple hours. When cooking it on the pellet grill, temp at 325* for about 35 minutes until the internal temp reached 170*. Only cooked with skin side down. On the “half shell”, it retains the moisture making it extremely moist and flakey. It was to die for. Who knew bbq sauce would work for fish? [/QUOTE]
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