re: grilled redfish

It's not necessary to marinate redfish before grilling. If you choose to marinate, be careful with the time because the acids can start to "cook" the fish and the texture will be affected by that.

Grilling adds a lot of flavor to fish, so it doesn't need a lot of extra seasoning, though it's fine with it. You can baste it before grilling with olive seasoned or unseasoned and use whatever dry seasoning you like. Quite often, I melt butter and simmer it a bit with Cavender's Greek seasoning. I brush that on the flesh before cooking and I sometimes brush it again during cooking.

Unlike most folks, I actually put the fish flesh down on the grill first, for just a little while to get some direct fire flavor. I turn it to the scale side down and then brush the flesh with a bit more of the butter mixture. It cooks very quickly. Serve it with the scale side down. The meat is easily separated from the skin with the fork, bite by bite.

P.S. your thread is anchored, apparently. You might want to add a few words to your title and ask that it be unanchored.