Got some fresh red snapper

If still on scales:

Cut score marks in meat. Brush with melted butter and/or Olive oil, sprinkle generously with Cavendar’s Greek Seasoning and grill covered like you’d do Redfish in the half shell

If just filets:

Mix a generous amount of Cavendar’s with some Panko. Moisten Filets with Water and roll in Panko mixture. Melt some butter and add a little olive oil in a skillet over med-high heat. Cook for a few minutes on each side until done. Wipe out skillet with paper towels and start with fresh oil/butter every couple of batches.

Got the Cabendar’s tip from a Charter captain a long time ago and it’s been my go to ever since.

Make ceviche