Friends cut filets off redfish, leaving skin/scales on 1 side. They cook this on the grill & call it "redfish on the halfshell." You put it on the grill, skin/scales down & never flip it. Swear it's the best way to cook it.
Now, older salt I used to fish with cut the filets clean of skin/scales, as it is/was my instinct to do. Grilling redfish filets this way was always pretty awesome, using a grilling basket.
Ok, they gave me several filets last weekend, as I was not lucky enough to catch any reds & clean them. So I'm practically forced to try it now - believe I ate it like this 10-15 years ago. Memory says it was fishy though not overcooked. I would almost expect it to be fishy now.
Looking for comments/suggestions ?