re: Grilled Redfish on the Half Shell- No Glistening Version

I've never had grilled reds on the half shell that weren't delicious.

I always cook flesh side first because I like that flavor on the flesh. Usually don't do it very long. The large ends of the fish were very thick and I couldn't close a grill top for a bit when I flipped them to cook them through so they were on the flesh side longer than usual. Perfect doneness.