re: Grilled red fish on the half

I like to baste w/ butter based sauce several times during cooking (every minue or so). The excess butter drips onto the coals and gives the redfish a "char grilled" flavor similar to grilled oysters.

Sauce: Butter, minced garlic, fresh lemon maybe some shallots.

Very easy, do not overcook. When top gets firm, take it off the fire.