re: How do you cook your redfish

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.