re: Redfish on the half shell recipe?

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Simple is best. I normally melt some butter with garlic and make a basting sauce. Brush some on the flesh side. Ensure your grill grates are oiled up and I put the flesh side down for a few minutes to get some color on that side. Then flip to skin side down and baste occasionally until done

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I follow this as well for the most part. I baste with a seasoned butter. Sometimes, just butter and Cavender's. I also put it flesh side down after the first baste to get some color and a little sear. A bit of lemon juice after cooking brightens it up.