fish "on the half shell"

Discussion in 'The GatorTail Pub' started by deathroll, Aug 18, 2013.

  1. deathroll
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    deathroll Well-Known Member

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    Tonight, we cooked and ate whole fish without scaling it. I've heard about redfish "on the half shell" (split down the middle and cooked atop a grill, scales down) before but tonight we just broiled whole, gutted only (mangrove) snapper, turning once! No scaling, no fileting, no salt, no pepper, no oil, no aromatics, no lemon, nothing. I know it sounds strange but this worked real well (and they were delicious). Once cooked, just peel 1/2 of the fish open, up and over. You end up eating fish from above it's skin, with the skin acting like a platter - scales never entered the picture; not a single scale issue! Just sayin' all.
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  2. anstro76
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    anstro76 Well-Known Member

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    But I really like the skin.(in whiney voice)

    Sent from my mind using ESP
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  3. deathroll
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    deathroll Well-Known Member

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    Anstro, you sir are "the man". I know you are a trained chef and a French chef at that; yummmmm! And whiney voice or not, I actually agree with you about the skin. Love seared/fried skin but I also like not having to scale fish. My new rule (as of today): If I buy a whole fish and the monger will scale it for me, gonna eat the skin. If I catch the fish myself, gut (only), broil and eat.

    Understanding, of course, that there's still LOTS of room for filets (with delicious French sauces).
  4. anstro76
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    anstro76 Well-Known Member

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    Thank you very much for the compliment. I'm with you on the minimal approach with fresh fish. Salt, pepper, couple lemon halves in the cavity. Maybe few twigs of Italian broadleaf parsley and right on the grill. Barely slow down long enough to miss the bones!

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  5. anstro76
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    anstro76 Well-Known Member

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    And scaling does blow!

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  6. geauxgator1
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    geauxgator1 Well-Known Member

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    The key imho is simply "fresh"
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  7. deathroll
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    deathroll Well-Known Member

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    It's like we're twins.
  8. anstro76
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    anstro76 Well-Known Member

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    No doubt about it

    Sent from my mind using ESP
  9. baygator1
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    baygator1 Well-Known Member

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    Good deal, deathroll! Glad it turned out so well for you. I love fried fish like no other, but cooking redfish fillets on the half shell is a mighty fine alternative. It's also a great way to cook smaller red snapper fillets.

    Like others noted, fresh fish makes a world of difference.
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  10. toon66
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    toon66 VIP Member

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    Ditto that. Any restaurant that offers some sort of sauce is trying to hide something, IMO. Fresh and clean.
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  11. beachpiratefla
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    beachpiratefla Resident Pirate Premium Member

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    Leaving the scales on is one reason smoked mullet is so good...not to say smoke isn't a major contributor. Lightly season with Morton's Nature Seasoning and there you go...
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  12. gator7_5
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    gator7_5 Well-Known Member

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    Snapper throats split down the middle and grilled with a little lemon, salt, and pepper on the half shell is amazing.
  13. G8trGr8t
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    G8trGr8t Premium Member

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    we make sauces with fruits and marmalades mostly and love it on our salmon and halibut. orange marmalade, little sugar, some fresh rasperries, mix up, warm up, spread across some wild salmon just smoked up on some saturated cedar planks...grub....nothing wrong with sauces on fish
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  14. deathroll
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    deathroll Well-Known Member

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    I agree Gr8t. Variety is the spice of life and sauces can be absolutely delicious (fish, beef, pork or fowl). There are reasons the French are considered the best chefs/have the best cuisine in the world; sauces are a big part of it. Butter and wine sauces go great with/on fish!

    Still, the actual point of the thread is about cooking fish without having to scale 'em, not about fresh vs. frozen or any given recipe. That said, a fish recipe thread would more than work for me!
  15. deathroll
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    deathroll Well-Known Member

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    OK folks, it was not a mirage. Cooked this way again last night and for guests this time. I broiled 3 pompano and a flounder. Peeled 1/2 of each fish over and put the meat onto a platter. No scaling and thus much easier prep. Allows you to pick all the meat. Served with a bit of garlic infused melted butter, salt, pepper and lemon.
  16. anstro76
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    anstro76 Well-Known Member

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    Love pompano

    Sent from my mind using ESP
  17. toon66
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    toon66 VIP Member

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    Not for me, brother! Perhaps some butter, pepper or steamed with some sweet peppers and onions but I prefer my seafood as unadulturated as possible. Mango chutney just isn't for me.
  18. deathroll
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    deathroll Well-Known Member

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    Know you're fairly new to the area, Anstro. Mastry's bait shop on 4th Street South also sells fresh fish. Call ahead to find out what they have on ice. Pompano were $5.99/pound (whole, head on, not scaled, not gutted).
  19. anstro76
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    anstro76 Well-Known Member

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    This name keeps popping up in food conversations it's now on the visit list

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  20. toon66
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    toon66 VIP Member

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    That place has been around for ions. Arguably the best fish house in the area.

    IC Sharks isn't bad either. They seem to keep a steady supply of hogfish in the cooler.

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