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my 1st maryland slot redfish!!!
barely 18", caught in about 3' water at shoreline, yesterday about 10 mi from st jc using chartreuse swim mullet gulp on 1/4 oz red jighead. the technique was cast and slow retreive letting it ride/bump along bottom with some little twitches to pop over stuff that might snag it.
i fried the tail ends of fillets and small trimmings last night after dipping in milk/house of autry/milk/panko. very good - i would like to do heads up taste test vs rockfish. but somewhat unfoturnately, i had released the 2 keepers that i had caught.
the fish is white flakey and mild. texture almost as firm as rockfish.
having left the best parts of the fillets; for dinner tonite, i made blackened redfish using paul prodhomme blackened redfish magic seasoning (from giant grocery i think). you heat cast iron skillet as hot as you can, dip fillets in melted butter, sprinkle with seasoning, push it in, then plop onto the hot skillet. pour a little more melted butter on top. smoke was outrageous and i'll probly never do it indoors again. it was borderline serious condition.
i also made a reddened butter sauce by adding more seasoning and a little tomato paste to the melted/clarified butter.
i've had blackened fish of various types at restaurants but never as good as this. not even close. the most incredibly thin and delicate crust and great taste. was it the PPrudhomme seasoning, being made at home, the fresh fish, redfish, caught myself? all of it!
i'll probly try the same recipe with rockfish out on my grill when i get a chance. otherwise, i'm hoping we get our chance at the redfish next year.
barely 18", caught in about 3' water at shoreline, yesterday about 10 mi from st jc using chartreuse swim mullet gulp on 1/4 oz red jighead. the technique was cast and slow retreive letting it ride/bump along bottom with some little twitches to pop over stuff that might snag it.
i fried the tail ends of fillets and small trimmings last night after dipping in milk/house of autry/milk/panko. very good - i would like to do heads up taste test vs rockfish. but somewhat unfoturnately, i had released the 2 keepers that i had caught.
the fish is white flakey and mild. texture almost as firm as rockfish.
having left the best parts of the fillets; for dinner tonite, i made blackened redfish using paul prodhomme blackened redfish magic seasoning (from giant grocery i think). you heat cast iron skillet as hot as you can, dip fillets in melted butter, sprinkle with seasoning, push it in, then plop onto the hot skillet. pour a little more melted butter on top. smoke was outrageous and i'll probly never do it indoors again. it was borderline serious condition.
i also made a reddened butter sauce by adding more seasoning and a little tomato paste to the melted/clarified butter.
i've had blackened fish of various types at restaurants but never as good as this. not even close. the most incredibly thin and delicate crust and great taste. was it the PPrudhomme seasoning, being made at home, the fresh fish, redfish, caught myself? all of it!
i'll probly try the same recipe with rockfish out on my grill when i get a chance. otherwise, i'm hoping we get our chance at the redfish next year.
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