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PostPosted: Sat Oct 09, 2010 9:05 pm 
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Egg Master
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A friend brought me some redfish on the half shell, filleted redfish, filleted bass and some backstrap.

Most of the ingredients
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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
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Some romaine and cherry tomatoes with EVOO & Tony Chacheres
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Grilling the romaine
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Four pieces of sugar cane for smoke - lump just on front half of XL
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Redfish - meat side down first
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Three filets with the mojo butter sauce and lime slices
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Two filets with just butter garlic
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The two with just butter garlic get grated asiago, parmesean, and romano
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Real good - would do both again but favorite was mojo butter sauce
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Last edited by egghead on Sat Oct 09, 2010 10:36 pm, edited 1 time in total.

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PostPosted: Sat Oct 09, 2010 9:33 pm 
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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

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PostPosted: Sat Oct 09, 2010 9:51 pm 
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Egg Master
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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

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PostPosted: Sun Oct 10, 2010 9:52 am 
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Eh, you did good. I love fish. super nice as always. CF :D

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PostPosted: Sun Oct 10, 2010 10:20 am 
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Some great looking fish, thanks for sharing the recipe EH. :thap:

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PostPosted: Sun Oct 10, 2010 11:45 am 
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Gorgeous looking fish. Definitely got your mojo workin'!

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PostPosted: Sun Oct 10, 2010 6:38 pm 
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I love fish cooked that way!

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PostPosted: Sun Oct 10, 2010 7:34 pm 
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Very nice!


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PostPosted: Sun Oct 10, 2010 8:46 pm 
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very nice indeed . Thanks for the mojo sauce recipe and thank you for sharing the pics with us.

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PostPosted: Sun Oct 10, 2010 8:59 pm 
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Egg Master
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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.

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PostPosted: Fri Oct 15, 2010 10:28 am 
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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.

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PostPosted: Fri Oct 15, 2010 2:16 pm 
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Egg Master
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Spearfishing? Your filets will have holes in them :lol:

Unless of course you going for head shots :lol:

Good luck with it Kenny

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