Starting with a fresh redfish, remove the filets, leaving the skin and scales intact. Using heavy-duty foil, create a “boat” large enough to hold a filet with 1 inch of space around it, turning the edges up slightlyto avoid leakage. Lightly drizzle olive oil in the foil boat and place the filet skin-side down. Surround with quartered Roma tomatoes, shrimp, green onions, zucchini, yellow squash, or your favorite grilling vegetables cut into bite size pieces.

Brush the fish and vegetables with The Texas Gourmet’s Lemon Rosemary Habanero grilling sauce. Place on a hot grill and cover. You may substitute a lemon-butter mixture if grilling sauce is not available. I highly recommend a mesquite charcoal fire for flavor and heat, but a gas grill will work as well.

Cook for 15 to 18 minutes, removing the cover only to baste again with the grilling sauce. When grilling is complete, transfer fish and vegetables with the foil boat onto a platter and drape another piece of foil loosely over the top for 7 to 8 minutes. This allows the meat to “rest” for absorption of juices. Remove the foil and scoop the meat from the skin using a spatula, and serve with grilled vegetables. Enjoy!