Prep 45 mins
Cook 30 mins
This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc
- 1 lb butter
- 2 medium white onions (or large) or 2 medium purple onions (or large)
- 1 head garlic
- salt & pepper (Tony Chachere's Creole Seasoning is best)
- Tabasco sauce
- Lea & Perrins Worcestershire Sauce (Soy sauce in a pinch)
- 2 -3 lemons
- 2 green peppers
- 4 stalks celery
- 1⁄2 lb cocktail-size shrimp
- 1⁄2 lb crabmeat
- 1⁄4 lb saltine crackers
- Put the following on low heat and let simmer for 30 or so minutes:.
- 1 pound of BUTTER.
- 1 med. onion diced.
- 3-6 cloves of crushed Garlic (whole head-even better).
- Salt & Pepper (Tony Chachere’s Creole Seasoning is best)
- Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn’t.
- 4-6 squirts of Lea & Perrins.
- juice of 2 or 3 lemons ( I usually slice one and add it also ).
- Get out the ol’ mixing bowl---put in the following:.
- 2 Green Peppers diced.
- 4 stalks of Celery chopped.
- 3 cans of drained cocktail shrimp (the real small ones).
- 3 cans of drained crab meat—yep the real stuff not the imitation.
- More Tabasco (6 drop minimum).
- More Lea & Perrins another 4 to 6 squirts.
- Salt & Pepper – Heavy pepper, light salt (the crab & shrimp both have salt) or Tony’s.
- 3 cloves of crushed Garlic.
- 1 large Onion diced.
- One tube of saltine crackers, ¼ pound crushed or about a half a loaf of shredded bread.
- Pour in about half the lemon butter mix
- Work the mixture until it is fairly uniform.
- Thin slice 1 lemon and 1 small onion.
- Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony’s) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
- Wrap the smaller fish individually.
- Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
- Cooking time depends on size, thickness of fish.