Redfish is probably the most versatile of local fish. There's not a single preparation I can think of that I'd hesitate to apply to it. It's an exceptional fish for the grill. It's the best local fish of all for poaching. Poached redfish with hollandaise is almost too good in comparison with its simplicity.

The same process with more flavorings in the poaching liquid results in redfish courtbouillon, a greatly neglected classic. Pan-sauteed dishes with redfish are terrific. Baked redfish--whether done with the whole fish or fillets, with or without toppings--are superb. Smoked redfish is wonderful. As usual, Yummly has the best selection of recipes around. I'll be doing the Cajun blackened recipe this weekend.