A friend brought me some redfish on the half shell, redfish filets, bass filets, and some backstrap.
Most of the ingredients
Made two butter sauces - one pan had a stick of butter with just garlic, the other pan was a mojo sauce with butter, garlic, oregano, zest and juice of an orange, zest and juice of a lime, jalapeno slices, and some chopped green onion.
Basted the filets
Some romaine and cherry tomatoes with EVOO & Tony Chacheres
Grilling the romaine
Four pieces of sugar cane for smoke - lump just on front half of XL
Redfish - meat side down first
Three filets with the mojo butter sauce and lime slices
Two filets with just butter garlic
The two with just butter garlic get grated asiago, parmesean, and romano
Real good - would do both again but favorite was mojo butter sauce