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Redfish on the halfshell
"Redfish on the halfshell" is actually the easiest way to cook redfish.

1 redfish, cleaned into 2 "slabs"
Cajun seasoning
1/2 lemon juice, 1/2 lemon slices
1/2 stick melted butter
garnish: sliced green onions

Take an entire half of a cleaned redfish, with skin and scales attached, and season fleshy side of fish with cajun seasoning. Place on a hot grill skin/scales side down and cook on medium to medium high heat with the lid closed until the fish flakes easily with a fork. Just before fish is cooked, baste with melted butter and lemon juice, or your favorite sauce (honey bbq,  Cajun Butter marinade, etc. We love either one!) Top with lemon slices. Garnish with green onions.
To serve, remove fish from grill and scoop fish from "shell." Throw away skin/scales. Watch out for bones along the edges.