I've been asked to put a basic recipe for some fish I cooked from the gulf here in this forum.

We caught snapper and triggerfish, and grilled them over charcoal. All that I used was butter and "tiger sauce" as a marinade. It's a cayenne pepper based marinade. Melted the butter, soaked in the tiger sauce for about 30 minutes. Grilled to perfection. Not tremendously spicy, but has a little kick.

Tried it tonight on Talapia and it was fantastic as well. It appears from my post in the message board section some Wal-marts and grocery stores carry it here in Oklahoma. I've had trouble finding it but was told that is what is predominately used in Alabama. There you have it. Simple and easy.

Does this condiment have a picture of a Tiger on the label? It sounds familiar.

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It does have a tiger on a green/gold label.

Ok, I've seen it. I can't remember where.

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I brought home some red fish a few weeks ago. The guide left the skin on and told me to grill skin side down until the meat starts to curl a bit. Then take a spatula and separate it from skin. Has anyone tried this? I assume once you separate the meat you grill kon the other side as well??

FlyFishinOK, this is known as "Redfish on the Half-Shell". I haven't tried it, and would have to research it a bit to give you the full run-down. However, if you close the lid on your grill, you create an "oven" effect and trap hot air inside. This would help to cook the cut side. On the flip side, you can start the fillet on the cut side, just enough to "mark" the flesh with grill marks, then flip it so the skin-side is down and finish the cooking that way.

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