I launched my boat Sunday at sunrise in Horseshoe Beach, Florida to fish inshore (salt water). Species that were targeted were redfish, trout and tripletail. It was a good day on the water, back home at 3:00pm to clean fish and boat.
My wife requested redfish on the half shell for dinner. She made rice pilaf with toasted almonds and cranberries and spaghetti squash with butter.
Redfish was filleted leaving the skin and scales on fillet.
Fish was cooked on a 26” kettle with RO lump for 30-35 minutes. Fillet side was seared for about a minute, turned over and placed skin side down for indirect for the rest of the cook. Compound butter with garlic, herbs and spices were placed on fish every 6-8 minutes.
Cheers