2 lb. redfish fillets with skin & scales intact MARINADE: 3 tbsp. Worcestershire sauce
Cayenne pepper
Black pepper
Salt
Chesapeake Bay seafood seasoning
Thinly sliced onions & lemons Place onion and lemon slices over all on fish, add marinade, let set overnight in refrigerator. When ready to cook fish, place on hot barbecue grill SKIN SIDE DOWN! Make sauce to baste fish while cooking. SAUCE: 1/2 tbsp. cooking oil
1 block butter
Juice from 1/2 lemon
1/4 tsp. sweet basil
1/4 tsp. chopped parsley
1 oz. Brandy
Garlic powder Cook until meat is flaky or pulls away from skin. Scoop out of skin with spatula. | 
