How do you cook your redfish

Depends on the fish and my mood. Grilled on the half shell, deep fried, pan fried, I've even made burgers.

Half-shell, old bay/or blackening seasoning, lemon juice, put thin sliced oranges on top, high heat until it flakes with a fork. Around 8 minutes. You're welcome.

Depends on the size of the fish. Rat reds I filet and pan sear. Bigger redfish (which I don't particularly care for) I'll half shell them on the pit.

1. Grill on the half shell w/lemon, butter, garlic sauce & Tony's.
2. Redfish Courtbouillon (cou-be-yon)

Redfish Creole

Cook down tomatoes, peppers, onions, and garlic and top redfish while on grill once the meat starts to firm.

I do a modified version of half shell because for me the meat next to the scales is all blood which taste horrible.

I filet the meat off of the scales but leave a small thin sliver 1/8" or so on the scales, this is mostly blood.

Wash and pat dry the meat. Mix butter, lemon, garlic and whatever else makes you happy. Put skin on pit, scale side down and place a tablespoon of butter mix on sliver of meat. Place filet on top and add butter mix, now you have butter on both top and bottom of filet. Let cook until flaky and remove meat with a spatula.

Boil the whole filet in salt water with crab boil, not very long, few minutes at most, cool the filet down quickly and chill in fridge for a few hours. Separate the meat with a fork and use this in place of crabmeat in a crab au gratin or other casserole

Sounds great