Grilled Redfish

Filet redfish, leave scales on
lightly dust with Tony Chachere's and lemon juice, and a touch of Cayenne.

In a saucepan, melt:
2 sticks of real butter
6 oz of beer
juice of a whole lemon
1 teaspoon lemon peppe
1 teaspoon of powdered garlic

Simmer until all butter is melted.

Place filets on hot grill over coals, scales up, and sear for 3 minutes
Flip fish to scale side down and spoon liquid concotion onto meat
Close lid, reapply liquid every 5 minutes
Fish should be done in approximately 15 to 20 minutes depending on fire and size of filets.

Tonnere, mais ca c'est bon.