Last week with buddies we experimented with redfish on the half shell. I do my usual seasonings. I coat each piece with tony's, garlic powder, some crystal hot sauce, and of course italian dressing. Once the grill is ready I place the filets scales down. After about 3 minutes when the top is white, but inside is still raw I added cheese on the filets. I went liberal on it. One filet we added shredded romano, another pepper jack, and another feta cheese since we had some in the fridge. All 3 were yummy, but the pepper jack was #1 with the feta cheese not far behind. Talk about delicious.