Ingredients for Pretzel Crust Layer
2 Cups Crushed Pretzels (Rold Gold are my favorite)
¾ cup Real Butter
3 Tablespoons of Sugar
 
Cream Cheese Layer
8 Ounces Cream Cheese softened
¾ Cup of Sugar
8 Ounces Cool Whip thawed
 
Strawberry Topping
1 Box Strawberry Jello (6 Ounces)
4 Cups Fresh Sliced Strawberries
2 Cups Boiling Water        
 
Pre-Heat oven to 375 degrees.
Combine the crushed pretzels. Sugar and butter in a bowl and then press into a 9x13 dish.  I always prefer a glass dish when I do this recipe.  The glass holds the coolness much better for preservation. Bake 10-11 minutes and cool before putting next layer in.
In a bowl mix cream cheese and sugar together with a mixer until smooth and fluffy. Fold in Cool Whip and spread over the cooled pretzel layer. Refrigerate for 1 hour.
In a large bowl combine Jello and boiling water.  Dissolve this and allow the mixture to cool completely, then stir in strawberries and pour of cream cheese layer.
Refrigerate until firmly set 6 hrs.  Always better if overnight.

 
4 Fillets of Redfish on the Half-Shell (for those that aren't sure, this means fillet on one side and scales on the other
Creole Seasoning
Lemon Pepper Seasoning
 
Sprinkle Creole Seasoning and Lemon Pepper Seasoning like salt on fillets.
Let sit 1 ½ hours
In the meantime, get your fires hot, when ready to cook fish, coat grill with vegetable oil spray to prevent sticking.
Cook meat side down for 4 minutes.
Turn over to scale side and baste with the sauce recipe below.
Continue to baste 2 or 3 times while cooking. (About 10-15 minutes per 1 lb. fillets normal heat fire}
When fish is done, it will come away from the skin easily with a fork, although I have found it easier to just use a thin spatula to slide it right out of the shell.
The only way to mess this recipe up is to overcook your fish.
 
Sauce:  This can be used on just about any saltwater fish fillets
2 Sticks Real Butter (unsalted)
1 Ounce White Wine
1 Ounce Lemon Juice
1 Teaspoon Creole Seasoning
¼ Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
Melt Butter in saucepan, add other ingredients and mix.  Heat to near boiling.  Leftover sauce should be refrigerated
Best with Fresh Fish, so great reason to go fishing often.