paremsan refish on halfshell

caught a few the other day, used dad's boss's recipe.

grated good parmesan cheese and made a paste with evoo, rubbed evoo on scales side, and then cracked salt and pepper on filet side, season with tony's, and then topped with parmesan paste. put on grill until done, closed grill lid to make cheese melt and edges slighty brown. separeted the meat from skin and onto plate.

served with corn on the cob still in husks done ont the grill and small red pototos boiled with crafish boil.

I dont think ill ever cook redfish any other way from now on. Wife liked it, and it was good enough to get daddy some evening attention....ifyouknowwhatimean.