Someone posted a redfish on the halfshell recipe

nice

one hour sounds long, it doesn't dry out?

I like to marinate mine in italian dressing then add some butter lemon juice and Tony Chachere's Spice N' Herbs. Its excellent.

Do the folks who marinate or use Italian dressing on fish just not like the flavor of fish?

Every time I've had Redfish on the halfshell, it's been salt, pepper a little butter and sometimes garlic.

I marinate tough cuts of meat, but never heard of marinating light, flaky fish.

yea I've had redfish just about every other way and thought this was pretty unique so I figured I'd give it a shot, didn't get to do it tonight...it'll happen this week though

I am doing it tomorrow night with the controversial redfish.

It's nothing special. Just lightly season the fish with tony's, cover the fish with ranch dressing, sprinkle a bunch of french fried onions on top & throw your fillets on the grill scales down. Cook until the meat starts flaking up around the edges.