stevemurphy4 Posted May 5, 2009 Report Posted May 5, 2009 Grilled redfish, fillet the fish but leave the skin and scales on. cross cut the flesh and baste liberally with garlic, butter and a little salt. cook until the flesh becomes opaque. the skin will get pretty charred and it will definately smoke a lot but this is where the great flavor comes from! 450 to 500 degrees for 5 to 10 minutes..... AWSOME!!!!
