Mosquito Lagoon Redfish on the half shell
I thought it was a gimmick at first but now don't think there's any better way to prepare Redfish than on the "half shell." A word of advice: When serving, grab the meat and peel it up starting from the tail to the head, letting it separate from the gelatinous layer between the skin/ scales, and youtube capt vince russo's for filleting reds, minus the skinning. A little step I've added before cutting the fish is to thoroughly scrape the slime off with the back of my knife. No you won't get it all but you'll get a lot, making it easier to handle and not contaminate the meat which stores and eats better if not saturated with water by repeated rinsings.
Usually done on the grill, which I left behind when moving recently, in the oven bake on 350 for 20 min then broil for 5 to brown the top, is an acceptable substitute. Butter, salt, black pepper, minced garlic and the slightest dusting of onion powder along with steamed rice, broccoli, and a yuengling to wash it down.