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Golden Glazed Redfish
Fillet live 26.75" redfish. Cut out rib cage. Wash blood from flesh. Leave skin and scales attached in their normal state. In a simmer sauce pan, melt equal portions dark brown sugar and butter. Stir softly over low heat until the sauce caramelizes. Sprinkle garlic salt and seasoned pepper over flesh and rub in. Place fillet scales down on a low medium barbecue grille. Apply golden glaze to seasoned flesh liberally, close lid. Cook for 15 minutes. Raise lid and apply another coating of golden glaze. Close lid and cook for another 15 minutes. Glazed redfish will lift right off scales and skin.
Capt. Dave Markett
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