Redfish on the halfshell

I like it with limited anything. Butter and lemon mostly.
Had some last night.

I actually bake mine, pit is too much trouble for me. I would just test it with a fork by stabbing and trying to lift/separate the fish. If it separates easily, it's done. Time it.

put it on the pit scale down and lightly sprinkle with tonys or drizzle with lemon juice. Go light on the seasoning.

when the meat flakes easily with a fork it is done. remove and eat.

no pans to clean.

Fresh fish should be kept as simple as possible. Whatever YOUR favorite seasoning is should be sprinkled on top. Drizzle some olive oil on and cook until the half shell begins to shrink. Squeeze fresh lemon juice on and enjoy.

Usually put a few pats of butter on the fish while grilling, squeeze some fresh lemon, place some lemon slices on there to cook with, tiny sprinkle of salt

My 2 favorites

BBQ Redfish on half shell

in pot, mix stick of butter, juice of 1 lemon, and bbq sauce of your choice.
Sprinkle fish with seasonings (tony's)
Drizzle with sauce mixture
Bake or grill for about 15 minutes

Parmesan Redfish on half shell

cover meat side with mayo
sprinkle with seasonings
sprinkle parmesan cheese on top of that
add sliced tomatoes on top (maybe onions too)
Bake or grill for about 15 minutes

I usually put some olive oil, salt, pepper and some herbs of your choice. I have eaten it with just italian dressing as well.

And lemon very important very good that is all good day.

I usually do something like this:

In a skillet mix the following and sautee:

one stick of butter
1 teaspoon black pepper
2 tablespoon minced garlic
1 teaspoon salt
1 teaspoon red pepper flake
1/4 cup of lemon juice
1 teaspoon lemon pepper
1/4 cup of minced parsley
1 teaspoon liquid crab boil
1/4 cup of Tiger Sauce
1 tablespoon molasses
1 cup minced onion
1/4 minced fennel leaf
1/4 cup Basalmic Vinegar

Once everything is sauteed and cooled I pour the mixture over the fish fillets and allow it to sit until the butter begins to solidify. On a hot grill I place them fish side down just long enough to crisp it up (do not let it stick) and then flip it over and place it on a cedar plank. Note: I find that by making a small incision on each end keeps the fish from curling up... Cook until done..(i.e. the fish flakes with a fork)..

Hope this helps you some...

i use olive oil ,lemon and melted butter and white pepper and capers. if the fish is a 2 sided filet i put it on tin foil and curl the edges up. if not put scale side down and brush while cooking