Redfish on the halfshell
 

Fillet and leave scales on. Coat each fillet with olive oil. I like to do both sides, keeps the scales from burning as easily. Ground black pepper to the meat side to taste. Add lemon juice two or three times, while cooking. Here's the really tasty part... add jalapeno peppers, and parmesan cheese to top off each fillet towards the end. Grill scale side down until done to taste. Once finished you can eat right off the shell or run a spatula under the meat and it slides right off.

My favorite and almost exclusive way to cook reds. 8)

Re: Redfish on the halfshell
 

Sounds more like:

Redfish on the Half"scale" ;D

Boy those reds sure do have big scales. I know the little 5 pounders I've caught before have scales the size of a quarter. :o Never thought about leaving the scales on. Makes sense.

Re: Redfish on the halfshell
 

Thats right BR, its alot easier to leave em. Insofar as the lil uns versus biguns I only eat em if they are in the slot...16-26" here. We are allowed to keep one over per person per day here, but the big ones arent worth killing. They dont taste that good and are prime reproducers. My preference is around 22" for eaters...they are the best. 8)

Re: Redfish on the halfshell
 

I've never eaten a biggun either, just slots. Some of the finest meat that swims IMO!