BBQ'd Redfish

When I bring Redfish home from the boat I usually fillet them off the bone leaving the skin and scales on them.  This is a Cajun trick. (this picture shows one scale side up, two scale side down, for those folks who aren't familiar with good fish or how to cook them. It's pretty obvious to those of us who do.)
By keeping the scales on like this, the flaky flesh holds together and allows ya to put them on the BBQ pit.
Seasoned with our own blend of Cajun Spice we park them on a smokey pit for 15 minutes.
While Pourkey the Pig stands guard, we melt a stick of butter a shot of lemon juice a Tablespoon of Cajun seasoning and half a beer in a pot on the stove. (In the house I told Peg, "Take a sticka budder, a good Tablespoon of our spice, 'bout an ounce of lemon juice and a couple ounces a beer...put 'em in that small pan and heat it some. It's got to get to know itself".) 
The fish basted with the spicy butter sauce are then covered for another 15 minutes re-basted til done. (Don't forget, down here in Cajun country, it's against the law to fire up the pit and not include sausage :-P)
Combine this amazing smokey spicy fish with a pale sweet tater and some of Peg's killer coleslaw and ya got a meal fit for a king.
Too bad yall weren't here or this woulda been your plate.  Don't worry though it didn't go to waste.
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