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Registered
Join Date: Apr 2002
Location: Houston (Clearlake), TX
Posts: 11,365
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One of my favorites and very easy, Grilled Redfish (Drum):
Leave the skin and scales on. Rub with minched garlic (about a tablespoon each half) and sprinkle with creole seasoning. Place in fridge for an hour.
Place on grill, scales side down. Cover with a few (3-4) thin lemon slices (a little goes a long way). Baste with butter every 5-10 minutes. Cook with grill lid closed for 30-45 minutes.
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2014 Cayman S (track rat w/GT4 suspension)
1979 930 (475 rwhp at 0.95 bar)
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