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Thread: Grilled Spottail

  1. 09-03-2014, 05:04 PM #1
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    Default Grilled Spottail

    uploadfromtaptalk1409781886125.jpg
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  2. 09-03-2014, 05:40 PM #2
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    Never had it grilled before. How was it?
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  3. 09-03-2014, 05:41 PM #3
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    Perfect
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  4. 09-03-2014, 07:13 PM #4
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    Quote Originally Posted by led0321 View Post
    Filet it, leave the skin and scales on it, get the grill to 500 degrees and put it scales down for 10 minutes. No more and no less for time and temp.

    I rinse them in freshwater and then pat it off with a paper towel. Liberally add the seasoning in the picture and it will change your life. I would take it over a good steak.



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    I put it on cast iron, but on the grill and not in the house.
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  5. 09-03-2014, 07:15 PM #5
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    I've never eaten (nor caught) a redfish.

    I need to get more serious about actually fishing in the salt instead of crusin' around, botom "fishing", and drinking beer.
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  6. 09-03-2014, 07:17 PM #6
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    Quote Originally Posted by led0321 View Post
    They are my favorite so far out of flounder, trout or redfish.

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    I agree
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  7. 09-03-2014, 07:37 PM #7
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    Best there is. I let a lot of them go and only take one or two on occasion. Between grilled spottail or trout and row and grits I'm not sure which I would rather indulge in.
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  8. 09-03-2014, 07:40 PM #8
    buddyrow
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    Led0321 has it nailed.
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  9. 09-03-2014, 08:42 PM #9
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    Blackened is where it is at. Bo.
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  10. 09-03-2014, 08:48 PM #10
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    So yall are saying you like redfish better than flounder?

    Wow thats bold!
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  11. 09-03-2014, 08:51 PM #11
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    I do. Better than trout, too
    "To the sensitive gunner nothing can equal a bird and a dog and a gun in trilogy."
    George Bird Evans
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  12. 09-03-2014, 08:51 PM #12
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    Quote Originally Posted by led0321 View Post
    Filet it, leave the skin and scales on it, get the grill to 500 degrees and put it scales down for 10 minutes. No more and no less for time and temp.
    To hell with scaling a spot tail.

    Agreed.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
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  13. 09-03-2014, 08:58 PM #13
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    I like a fresh red hands down.
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  14. 09-04-2014, 09:01 AM #14
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    trout tastes best.

    I wanna see more "char" on that, B53w. More like led's. Needs some fire to it.

    Redfish is best served fairly plain. I like that spice, but tend to use lemon pepper and such...
    Ugh. Stupid people piss me off.
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  15. 09-04-2014, 10:54 AM #15
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    You tell him 2th.
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
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  16. 09-04-2014, 11:00 AM #16
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    Tony Chachere's is my go to spice. I eat on everything but cake.

    Spottail may be my least favorite of trout, flounder and spottails. Sheeps are my undisputed favorite inshore fish.
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  17. 09-04-2014, 11:10 AM #17
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    Only grilled 1 side that is the reason it's not charred. Used Creole seasoning and it was banging.
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  18. 09-04-2014, 11:21 AM #18
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    Quote Originally Posted by Palmetto Bug View Post
    Tony Chachere's is my go to spice. I eat on everything but cake.

    Spottail may be my least favorite of trout, flounder and spottails. Sheeps are my undisputed favorite inshore fish.

    Chachere's is the only spice that makes me sneeze uncontrollably
    “The America Republic will endure until the day Congress discovers that it can bribe the public with the public’s money.”
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  19. 09-04-2014, 11:53 AM #19
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    Quote Originally Posted by The Conservative View Post
    Chachere's is the only spice that makes me sneeze uncontrollably
    Ain't that the Damn truth ....
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