How to Cook Reds?

Cut the red strip of meat out. Season with Tony Chacheres creole seasoning but be careful not to over do it, its strong. Cook it in a really hot cast iron skillet for a few minutes each side depending on thickness of the fillet. I cook mine on a Coleman stove outside. By far my favorite way to cook Reds, Black drum, trout or flounder. You could put a filet cooked this way on top of your head and your tongue would beat your brains out trying to get to it!
 

NCHillbilly

Administrator
Cut the red strip of meat out. Season with Tony Chacheres creole seasoning but be careful not to over do it, its strong. Cook it in a really hot cast iron skillet for a few minutes each side depending on thickness of the fillet. I cook mine on a Coleman stove outside. By far my favorite way to cook Reds, Black drum, trout or flounder. You could put a filet cooked this way on top of your head and your tongue would beat your brains out trying to get to it!
Pretty much this is my favorite way. I brush side of the fillets with melted butter and lay the Creole seasoning to it and throw that side down in the pan. While the first side is cooking, brush the tops with melted butter and hit with Creole seasoning, then flip. Good stuff.

Redfish grilled on the halfshell are delicious, too:

 
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A playlist of redfish recipes:

 

Browning Slayer

Official GON Forum Meme Poster
Pretty much what they said except I use redfish magic for my seasoning and I melt butter and dip the filet in the butter before putting it the hot cast iron skillet. Then I squeeze lemon juice on the filets while cooking. Making myself hungry talking about it!
^this^!!
 

Gator89

Senior Member
I only keep the ones between 16 to 20, then filet them and cut them up in chunks and fry them, often in the same bag as trout, black drum, sheepshead.

Different strokes for different folks!
 

BDD

Senior Member
Little different but was great. I boiled about a dozen blue crabs in Old Bays and
Some other spices. When they were done, took them out and added some shrimp
More Old Bays and spices. When they came out, I put in the Red fish head and all.
Turned off the pot and let it sit for a while. Plated them all together, what a mess of food.
Actually found a picture , but this one didn’t have the head on, which is optional depending on the size
Of the pot.
 

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