Redfish fillet, leave skin on
Grated fresh Parmesan cheese (not canned)
1. Cut slits in filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, garlic pepper and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper.
2. Place skin down on grill. Cover and cook over medium heat until hot, then baste with butter. Continue cooking (a large fish will require about 30 minutes)until meat lifts easily from the skin, basting occasionally with butter. Sprinkle Parmesan over top, cover and cook until cheese has begun to melt.
3. Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes, and buttermilk dressing.