Preheat your outdoor grill.
Take your redfish fillets (with skin/scales still on one side) and drizzle/brush with olive oil. Sprinkle your seasoning mixture and salt and pepper on top of the oil.
Grill the fish, flesh side down, over medium-high heat for 2 minutes.
Flip the fillet so the scales are on the grilling surface and cook for another 5 to 7 minutes, or until cooked through to your liking.
Squeeze a lemon half over each fillet. You also can spoon the compound butter mixture on top as well.
Spoon out the flesh that should release easily from the skin and serve!
