Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Mannlicher on December 18, 2017, 11:38:38 AM
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Fishing from their airboats off the Florida Gulf Coast, some friends limited out on Redfish the other day. An impromptu get together was held yesterday, and I volunteered to cook if they cleaned them. I set up a cooking station with two camp stoves outside, by my fire pit. you do NOT want to blacken redfish inside your house. Smoke and fumes will run you out.
I used the old seasoning mix recipe from my seafood restaurant days. Dip the fish in melted butter, coat with the seasoning mix, cook in a red hot cast iron skillet. Turn twice.
Fish was absolutely wonderful. Sweet, tender, spicy and delicious. :)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fpic20.picturetrail.com%2FVOL1605%2F13747104%2F24744888%2F413700391.jpg&hash=614cb2e65bff41ff3898d1535c8e23cb93e97e9c)
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You willing to share what's in your spice mix, or do we have to just drool over the pictures? 😉
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I am on the road trip his week, but from memory, it is by volume, 3/4 cup paprika, 1/4 cup each, garlic powder, onion powder, tablespoon each thyme, oregano, kosher salt, 2 tsp each black pepper, white pepper, cayenne pepper.
That should be ballpark accurate.
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I am on the road trip his week, but from memory, it is by volume, 3/4 cup paprika, 1/4 cup each, garlic powder, onion powder, tablespoon each thyme, oregano, kosher salt, 2 tsp each black pepper, white pepper, cayenne pepper.
That should be ballpark accurate.
Thank you.