By Jamie D on July 21, 2009
Redfish filets with the skin on
One gallon size zip lock bag
One bottle of Italian dressing
Salt and pepper
Place all the dressing and lots of Worcestershire sauce in a zip lock bag along with the redfish filets and salt and pepper.
Allow to marinate for several hours in the refrigerator.
On a well heated grill place the filets skin side down.
Do not flip the filet.
Cook until flakey basting often with the marinade.
The skin will be completely burned but will stay together.
The meat is easily freed from the skin with a fork or spatula.
Eat until you are full.