1 (12-15 lb.) LA. redfish
2 tsp. minced garlic
2 tsp. lemon juice
1 1/2 sticks butter
Tony Chachere's Creole Seasoning
1 tsp. hot sauce (optional)

Fillet redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like. Enjoy!