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)
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