dry season with Old Bay (can any preference e.g. tony's, slap ya mama) cut up onion (long strands or rings) slice garlic (minced is quicker). put onion and garlic on top of fish.
melt butter, add a couple drops of soy sauce (do not overdo this) and seasoning (to taste) couple drops of lemon juice.
I cook fish off to side of fire with wood added for smoke and baste with butter mixture. redfish taste really shines through
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