You know, people used to turn their noses up at redfish -- they were considered pretty much a trash fish. But after Cajun chef Paul Prudhomme came out with blackened redfish, demand skyrocketed to the point where redfish had to be protected.
Blackened wild salmon is incredible, as the fish stays together despite the heat. Also I really like redfish on the half shell, where the filet is cut with the skin left on one side. Place the skin on the grills, put some melted butter, garlic salt (or cajun seasoning) on the flesh side, and the meat is protected from overcooking. Delicious with a spritz of lemon juice!!!
