The first step is to spend at least 6 hours on the water fishing for fresh redfish.
1(20 inch) redfish
Extra-virgin olive oil
**Seasoning to taste
aerosol cooking oil spray
Filet redfish along the rib-cage, leaving scales and skin on. Line a large cookie sheet with heavy-duty foil (if cooking on the grill, place a piece of foil not much bigger than the filet on the rack) and spray the foil with cooking oil.
Brush flesh side of filet with olive oil then season. Place filet on oiled foil, scale side down. Place in center of grill or broiler of oven. Cook on medium to high heat for 15-20 minutes or until fish is white and flaky. How simple is that!
Serve with tartar sauce (see pg. ), home fries, and a salad. Reese suggests a good white wine, such as Chardonnay or Pinot Grigio.
**Just a friendly reminder; use no-salt seasoning on salt-water fish.