re: Redfish on the half shell recipe?

I picked up a different half shell recipe from a guide in Venice recently.

Pat the flesh side of the filet dry with a paper towel.
Spread a thin layer of mayonnaise on the filet.
Season with your favorite Creole seasoning.
Dust well with parmigiana cheese.
Grill as normal until done.
It’s excellent.

For a twist, add some panko bread crumbs to the parmigiana layer.