Redfish on the halfshell

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="045785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>The Outdoor Kitchen Show</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><B>home</B></A><B>         </B><A HREF="recipes.htm" TARGET="_top" TITLE="Recipes"><B>back to RECIPES</B></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="046d2043.jpg"> <div> <A HREF="index.htm" TARGET="_top" TITLE="The Outdoor Kitchen Show"><IMG SRC="11fb44b0.jpg" border=0 width="180" height="331" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Redfish on the halfshell</I></div> <div> "Redfish on the halfshell" is actually the easiest way to cook redfish. Take an entire slab of redfish, with skin and scales attached, and season fleshy side of fish with cajun seasoning. Place on a hot grill skin side down and cook on medium to medium high heat with the lid closed until the fish flakes easily with a fork. Just before fish is cooked, baste with your favorite sauce (honey bbq,  Cajun Butter marinade, etc. We love either one!)</div> <div> To serve, remove fish from grill and scoop fish from "shell." Throw away skin/scales.</div> <bR> <div> <A HREF="recipes.htm" TARGET="_top" TITLE="Recipes">BACK TO RECIPES PAGE</A></div> </td> </tr></table></body>