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Red fish on the half shell
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<blockquote data-quote="Captain Ahab" data-source="post: 179543" data-attributes="member: 10"><p>That looks great - I have cooked redfish that way as well as several other species. Will basically work for anything that has large scales and a thicker skin. I do Tog and sometimes striper (aka Rockfish) like that and it is just plain delicious</p></blockquote><p></p>
[QUOTE="Captain Ahab, post: 179543, member: 10"] That looks great - I have cooked redfish that way as well as several other species. Will basically work for anything that has large scales and a thicker skin. I do Tog and sometimes striper (aka Rockfish) like that and it is just plain delicious [/QUOTE]
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Red fish on the half shell
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