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Visit boattrader.com to get started. Hey everybody welcome to this week's how to Tuesday. I'm down to Key West right now

we're out doing some fishing with with the with into the blue and we're doing some snapper fishing.

We caught some giant mangrove snappers.

We also caught some big mangrove snappers up in Louisiana and another fish that we catch in Louisiana is the red fish and these fish are similar in some ways and different in other ways, but today's how-To Tuesday is going to be how to cook a heavily-scaled

fish like a snapper or redfish in a little slightly different way.

This is something that they do in Louisiana. They call it

redfish on the half shell. We're doing it now or I'm doing it with my family with

snappers and of course Redfish if I have one of those I'll do it with them

but Snappers have really become one of my favorite and the traditional way that we've always done Snapper and of course Snapper is a very easy fish to cook.

It's an incredibly good fish and the Snapper that I like the most is

Gray Snapper, Mangrove Snapper. Yellowtail Snapper is not going to be as good for this recipe

because it's a little more delicate fish

...