Since were on a culinary course already, here a tip for the reds. I like them any way you can cook them, but there something about what called “redfish on the half-shell that really makes them stand out. Just filet off the sides leaving the rib cage, and dont skin the fish. Rub the cut side of the “slab with blackening or your favorite seasoning after rubbing it down with oil. Grill it cut-side-down to get grill marks and to make it a little crusty, then flip it scale-side-down and shut the top of the grill. Depending upon the thickness of the slab and the heat of the grill, it should cook about 15 or 20 minutes, give or take. Then plop the slab on a plate and dig in. The fat of the skin keeps the fish moist and the little bit of smoke makes it extra-tasty. Youll never go back.