Hey CajunMama,
I like Grilled Redfish on the Half shell.
Redfish flillet with scales,and skin still attached.
Soak in MT. Dew overnight.
dip into an Italian Salad Dressing bath, Coat with Cajun Seasoning and add garlic.
have melted butter with a touch of lemon juice ready to baste the fish with.
Cook scale side down until fish flakes easily with fork.
To remove use a spatula to take fish off grill, flip onto plate so scales and skin are facing up, gently peel the scales, skin off and viola, culinary perfection.
Also good with a crawfish, crab or shrimp cream sauce over the top.
Hollandaise sauce works well too.
TIm
