Grilled Redfish on the Half-Shell

 
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.