Sizzling Fillets

• 1). Tear away two sheets of aluminum foil that measure 12-by-12 inches each. Layer them on top of one another to create a 2-ply sheet. Bend all edges of the aluminum foil upward to create a sort of boat or pan out of the material.
  
  
• 2). Place each redfish fillet side-by-side on the center of the foil boat. Place 1 tsp. of minced garlic on the center of each fillet. Cover the bumps of minced garlic each with a dollop of butter. Squeeze 1/2 of a lemon over the entire surface of the fillets.
  
  
• 3). Place the foil containing the fish on the center of a broiling pan. Broil the fish for 15 minutes. Serve with any choice of sides.
  
  

Redfish Sushi

• 1). Place two 1-inch-thick redfish steaks on a chopping board. Use a meat tenderizing mallet to flatten out the steaks. This creates sort of fish flank steaks out of them.
  
  
• 2). Place the two flattened steaks in a bowl containing 1 cup of lemon juice. Cover the bowl and place it in the fridge for 7 hours.
  
  
• 3). Spread out a seaweed wrap on a clean chopping board. Spread 2 tbsp. of sticky rice evenly over the surface of the seaweed wrap.
  
  
• 4). Remove one of the redfish steaks from the bowl of lemon juice. Layer the steak evenly over the bed of rice covering the seaweed wrap.
  
  
• 5). Roll the seaweed wrap, lengthwise, enveloping the rice and fish. Repeat Steps 3, 4 and 5 with the second steak and another seaweed wrap.