Eight days ago, two of my sons and I went to E. Matagorda Bay and hammered the Redfish and trout. Redfish limits and trout in the 6 lb. + size, but not a limit. Now the recipe: starts off like Prudhomes blacken Redfish, sprinkle the filets with Creole seasoning on each side, get a cast iron skillet hot as the hinges of hell with just a little olive oil in it (it will be smoking), sear the filet on each side until golden brown, but not black (less than a minute each side), place the browned filet in aluminum foil, cover with a bunch of Kraft free zesty Italian dressing, sprinkle a bunch of canned French-fried onions on top, seal with aluminum foil and bake in a 350 F oven for 40-45 minutes. This will make a rich sauce that you spoon on top of the filet. Damn this is good. So ease, it is like you are cheating.