The Texas BBQ Forum

A friend brought me some redfish on the half shell, filleted redfish, filleted bass and some backstrap.

Most of the ingredients


made two pans of butter sauce - one pan had a stick of butter with just garlic, the other pan was a mojo sauce with butter, garlic, oregano, zest and juice of an orange, zest and juice of a lime, jalapeno slices, and some chopped green onion.

Basted the filets


Some romaine and cherry tomatoes with EVOO & Tony Chacheres


Grilling the romaine


Four pieces of sugar cane for smoke - lump just on front half of XL


Redfish - meat side down first


Three filets with the mojo butter sauce and lime slices


Two filets with just butter garlic


The two with just butter garlic get grated asiago, parmesean, and romano


Real good - would do both again but favorite was mojo butter sauce

awesome I have a bunch of sand bass and stripers I may have to do that with and what is the secret mojo butter or will you have to kill me after you tell me

Neaux secret I don't have any cookin secrets

Mojo sauce - butter, garlic, oregano, zest and juice of an orange, zest and juice of a lime, jalapeno slices, and some chopped green onion.

Didn't measure but approximate quants are

1 stick butter
Zest and juice of one orange
Zest and juice of one lime
One jalapeno sliced up
1/8 cup chopped garlic
1/4 cup chopped green onion

Eh, you did good. I love fish. super nice as always. CF

Some great looking fish, thanks for sharing the recipe EH.

Gorgeous looking fish. Definitely got your mojo workin'!

I love fish cooked that way!

Very nice!

very nice indeed . Thanks for the mojo sauce recipe and thank you for sharing the pics with us.

cowboydon wrote:very nice indeed . Thanks for the mojo sauce recipe and thank you for sharing the pics with us.

Don - I actually like this one a little more. I use it as a dipping sauce for mojo marinated pork - I think you will like it

Mojo Dipping Sauce:
8 cloves garlic, chopped
2 serrano chiles, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Great looking stuff EH. I haven't done any redfish on the halfshell in awhile. Need to get some more. I'm hoping to get some spearfishing in soon though so maybe I can get some grouper or something for the egg.

Spearfishing? Your filets will have holes in them

Unless of course you going for head shots

Good luck with it Kenny