Char Broiled Redfish

Cut, gill and remove head and tail from 2 or 3 lb. redfish. Do not scale.
Cut in half length-wise and remove back bone.
Prepare 2 doubled aluminum foil pans large enough to hold each half of the redfish. Place redfish in pans, scales down.
Cook slowly over charcoal on broiler or bar-b-que with lid down.
Add soaked hickory or mesquite chips to create some smoke.
Baste fish frequently with a mixture of melted oleo, lemon or lime juice, garlic salt, pepper and salt.
When fish flakes, lift meat out of skin with a fork or spatula.
Be sure to cook fish slowly for best results.