Got this guy in the Mosquito Lagoon this past tuesday and invited him home for dinner.
Making good on my dinner invitation:
Momma don't let me cook fish in the house no mo'
This is all the meat off of one 24" not so fat red. I recommend for those of you that want to maximize your eating experience, to watch Capt. Vince Russo's youtube video on fileting redfish. It will probably yield about 35-40% more meat per fish. And if you have been leaving the belly strips behind, (top of pic,) well, you are also missing out on the best part.
Redfish is so sweet, I use the KISS method to prepare and cook it:
Grease a pan with a light coat of veg oil, (olive is too strong,) add minced garlic and a couple tbs butter for browning. Sprinkle bare, damp filets with a light amount of Adobo seasoning. Heat pan til garlic starts to brown, then put filets on. Cook at around 350-400 til the upper sides of filets are white, then turn over. Another 3-5 mins and you're done. I'm not into fishy fish, but fresh redfish is so sweet that IMO, the less you put on it, the better.