Personal best this AM. 38”

[Timber Cruiser]

If you just fillet the fish leaving the scales and skin on, lay very thin sliced onions and thin sliced tomato's and season to your taste and set on hot BBQ grill skin & scale down with out turning it over, it's the best in the world. Just put it on a plate and eat it out of the skin, we used to call it Reds on the Hoof.

Redfish on the half shell! Love it. A butter pat and some blackening or creole season. Great by itself and even better smothered in a white shrimp or crawfish sauce.

 

[Lawn and Tree Barber]

Redfish on the half shell! Love it. A butter pat and some blackening or creole season. Great by itself and even better smothered in a white shrimp or crawfish sauce.

Y’all making my hungry!!

 

[Timber Cruiser]

Y’all making my hungry!!

Like LARGO9 said, leave the skin and scales on. Butter and season to your liking while on a hot grill skin down. Cook til done and then smother with this sauce prepared ahead of time:

1 T olive oil

2 t Cajun seasoning

1 small red onion, minced

1 T garlic, minced

1 lb crawfish tails or peeled white shrimp

2 c heavy whipping cream

1 T hot sauce

1 T Worcestershire sauce

1 T butter

1/2 c green onions, chopped

Salt and Pepper to taste

It’s so good.

 

[fattboyzz]

Nice haul of reds 👍👍

 

[Timber Cruiser]

Nice haul of reds 👍👍

Thanks brother!

 

[GC Josh]

Goodness gracious, what a red. Damn!!

 

[Timber Cruiser]

Goodness gracious, what a red. Damn!!

Thanks!

 

[24on48hunting]

Nice bull Red Timber Cruiser !
I used to love going to fish the Jettis on an outgoing tide with a top water plug when there were schools of bull Reds in there. Competitive feeding at its finest!

 

[BigMike]

Damn good inshore haul! I'm jealous.