I have to stress the soaked mesquite wood chunks. They really do add that element that completes this dish. Do a search on Redfish on the half shell, thats mine. Ancient, your recipe sounds good, I will try it. It won't be long, darling.
Daddy needs to see ya, soon.
I think that it makes it just fabulous and i wont grill reds if i dont have a sprig of it to lay on top. The flavor will soak down into the meat. Sometimes i also put round lemon slices on top of the rosemary to kinda push it down on the meat. Assuming I ever again catch a Redfish. Salt withdrawal is a pitiful thing to watch.