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Redfish Veggie Tacos
Prepping the fish and veggies is the most important part of this recipe. It's best if you remove dark lines from the redfish and cut the veggies uniformly, so they cook evenly. I use a cast iron skillet for maximum browning effect, too.

Redfish fillets, cleaned well
2 tbs butter
Magic Swamp Dust cajun seasoning
lemon or lime, cut in quarters, seeds removed
Veggies cut into matchstick size:
bell peppers (any color & combo)
zucchini or yellow squash
remoulade (see recipe)

In a skillet, melt the butter over medium heat.  On the redfish, squeeze some lemon juice and season both sides with Magic Swamp Dust. Add the fish fillets to the hot skillet (I cut it into 3 large pieces to make it easier to fit.) Brown on both sides, but remove it to a plate before it's cooked all the way through. Add the veggies and season them a little too. When they're nice and browned (about 5-10 minutes, depending on how big you cut them), scoot them to the sides of the pan and add the fish back in. Let the fish finish cooking. In a separate skillet, add a tiny pat of butter and warm each tortilla in the buttered skillet over medium low heat.  Serve the fish and veggies in the warm tortillas and drizzle with a little of the remoulade to serve.