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Question by outdoorsman10. Uploaded on July 15, 2010
Rudyglove just posted a couple of good sounding recipes for bass back on 7/10/10.
Broiled flounder fillets with mustard
8 amall, skinless, boneless flounder fillets, about 1 and 1/4 pound. Salt and freshly ground pepper to taste
1 tabls peanut, vegetable or corn oil
2 tabls mayo
1 tabls Dijon mustard
2 tsps finely chopped parsley
4 lemon wedges
1. Preheat broiler on high
2. Place the fillet halves on a flat surface, sprinkle with salt and pepper, brush on the oil
3. Arrange the fillets on a baking sheet. Blend the mayo, mustard and parsely, brush it evenly over the fillets
4. Place the fillets under the broiler, about 3 to 4 inches from the source of heat. Leave the oven door ajar. Broil about 1 minute or until golden brown on top and the fish is just cooked through. Serve with the lemon wedges.
I like to serve a side dish of zucchini with summer herbs. Goes well with the flounder. Second side dish I like is sauteed cherry tomatoes in galic and extra virgin olive oil. Yum. You'll make the fish again, no doubt.
**8 small, not "8amall." Sorry.
Bar-B-Qued Redfish :)
1 (5 to 6 lb.) redfish
1 bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 (8 oz.) bottles Zesty Italian dressing
1 c. white wine
2 Tbsp. Worcestershire sauce
2 sticks butter or margarine
1/2 can beer
2 Tbsp. catsup
seasonings to taste
Cook ingredients about 90 minutes on a slow fire in a 2 quart saucepan. Stir to keep from sticking. Put redfish in roasting pan and fill inside of redfish with ingredients. Baste fish about every 15 to 20 minutes. Cook on barbecue pit for 45 minutes to 1 hour. Add salt and pepper to taste. Do not cover pot!!!
Louisiana Grilled Redfish :)
Redfish fillet, leave skin on
Grated fresh Parmesan cheese (not canned)
Cut slits in redfish filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, garlic pepper and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper. Place redfish, skin down on the grill. Cover and cook over medium heat until hot, then baste with butter. Continue cooking (a large redfish will require about 30 minutes) until meat lifts easily from the skin, basting occasionally with butter. Sprinkle Parmesan over top, cover and cook until cheese has begun to melt...Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes, and buttermilk dressing!!!
there was a bitchin' (oops can I say that?) one on the wild chef blog check it out.
i like to grill it in foil with butter and spices.
I caught Two specs the weekend of the 4th. Filleted and left the skin on. Grilled in foil with butter and McCormick's Italian Seasoning. Grill until the meat flakes, and it will seperate from the skin.
Thanks for all the recipies. We will try to try them all.
now i'm hungry!
I won't be after the dinner we will have:)
the best is ritz cracker crumbs
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