On half shell. I like to put melted butter on fillet and then do a little cajun seasoning and some Hidden Valley ranch mix (the powder to mix) then put some French's fried onions on top and grill

Coconut rum, fresh, chopped garlic and ginger root, fresh rosemary, lime juice, safflower oil and coarse ground black pepper. Marinate in ziploc overnight and grill on the half-shell.

Put Tonys or whatever seasoning you prefer on the meat. Then give it a good coat of real mayo. Top it with canned artichoke hearts and capers. I actually like to pour the juice from the artichoke hearts on the meat before the mayo. This is on the half shell with scales on

YES! just enough seasoning so you can still taste the fish.

I grill catfish fillets using a blackened fish spice and Capt. Bill's Cajun mix. I bought a cast iron griddle at Academy that works great. A little olive oil and high heat. You do want to do this outside!

All you need is some lemons and a seasoning you like. Leave the skins on and bake them until done, works amazingly. It also makes whiting worthwhile. The meat falls right off the bone. And the skin too.

Sounds good.

Grilled half shells are great with just about everything in the spice rack, dill, garlic, black pepper and some of the brine from jalapenos in the can work out very well.

I grill a ton of redfish. I've tried it a bunch of ways and one of my favorites is this: season the fish with cajun seasoning, take 4-5 pads of butter and place them down the middle from tail to head. Take thinly sliced tomato and cover the pads of butter, slightly over lapping each slice. Lightly season the tomatoes with more cajun seasoning. Grill scale side down and once fish is almost done the squeeze a lemon over the fish and cook for a few more minutes. I think this is a version of OldFrog's redfish recipe and it's the best way to grill redfish. Blackening and baking is another story.