Redfish fileted with the skin and scales left on, laid scale-side-down on the grill so the natural 'shell' protects the meat as it cooks in its own juices over open flame.
This is Gulf Coast fishing-community cooking — the technique of people who catch their own redfish and cook it at the water's edge. Leaving the scales on is both clever (no sticking, no drying out) and economical (no need to scale), the resourcefulness of communities who live by the catch.
Grilling redfish on its scaled skin keeps the meat moist without added fat and lets the omega-3s, selenium, and vitamin D survive intact. The technique requires no breading or heavy oil — pure fish, fire, and seasoning. Omega-3s are anti-inflammatory and cardioprotective, directly relevant to the high heart-disease burden in the community.
Filet the redfish leaving skin and scales on one side. Season the meat side, lay scale-side-down on a hot grill, and cook without flipping until the flesh is opaque and flakes — the scales and skin act as a natural pan. Spoon over a little garlic butter or olive oil, lemon, and herbs near the end; eat the meat off the shell.
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