I’ve smoked jack crevalle before and its quite good!
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I used to cut my fish into large chunks and use ordinary pancake mix, substituting beer for the milk. Deep fry and enjoy! My absolute favorite way to enjoy mahi and grouper. Now that my doctor says “No more!” to that, I just take fresh trout fillets and brown them in a pan with a tiny dab of butter. Serve with a small dab of tartar sauce on the side; just enough to add something to the fish’s flavor. Very good. I do my redfish on the half shell in the oven now; firing up the charcoal pit for just one person is too much trouble.
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Most of my go to redfish cooking is:
Blackened over Gouda grits.
Sauce piquant
Etoufee
And occasionally fried nuggets.
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It really is good. Haven’t tried it with any other fish, but I’m sure any firm, white flesh would work.
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Dang Cubans will eat anything 
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My family loves Fish Tacos.
I have an easy recipe that always turns out well- it sounds spicy- but is actually not (my older son and wife are both sissy’s to anything spicy).
Use well bled white meat fish fillets (I use Reds, Flounder, Trout, and Sheepshead most often)-
Cut out any blood lines and then cut the fish into 1 inch cubes.
Dredge those chunks through an equal mix of Louisiana Hot sauce and Soy Sauce.
Once wet, dredge through flour, Italian bread crumbs, garlic powder, onion powder, and either Cajun seasoning or Old Bay (already mixed together). I like the batter to be pretty reddish on the fillets after both dredgings.
Fry in a good oil (Olive or Avocado oil are my preferred- but you can use peanut or Canola)
Serve on a flour tortilla you have warmed on a dry cast iron skillet.
Serve with shredded cabbage, fresh grated cheese (cheddar or Asiago depending on your cheese preference) , sour cream, and pickled red onions.
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Buddy turned me on to this for trout filets:
Cut filets into fingers. Rinse and pat dry.
Roll each finger up in a strip of bacon (I use turkey).
Pin the rolls with a couple wooden toothpicks.
Brush with EVOO and place on a grill. Dust with your favorite dry seasonings. Italian, Everglades or Old Bay all work.
Grill until the bacon starts turning crispy on the edges, turning or flipping once.
Serve with rice. The bacon holds the moisture and adds flavor. Very tasty.
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BLASPHEMY! Turkey bacon?? I can’t force myself to say those 2 words in the same sentence! That’s like putting sugar in cornbread…
(Just jerking your chain a bit)
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Redfish on the half shell is really good. I slather each filet with mayo, squeeze with lemon or lime, season with seasoning of your choice. 10 min on medium charcoal with lid on … don’t flip.
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You should try Cuban wahoo sometime! 
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I’m waiting for Smacks Recipe 
“I like to fillet the baby manatees”
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Catch and release, antelope hamburger steaks.
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I figured that might get a rise from a few! 
But no sugar in corn bread!
I only eat fish and poultry, so I’m a huge consumer of Tyson’s and Perdue.
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An FWC officer on patrol one morning spotted a commercial boat stopped near the shoreline. He went over to investigate and found an older Florida Cracker he knew squatted down in the boat, filet knife in hand, butchering a manatee.
“Earl, what are you doing? You know it’s illegal to kill a manatee. I’m going to have to charge you, but what were you going to do with it?” the officer asked.
“Why, I was going to eat it, of course,” the Cracker replied.
“Have you eaten manatee before?”
“Sure, plenty of times. It’s pretty darn good.”
“Really, well what does a manatee taste like?” the officer inquired.
“Kinda a cross between a Key deer and a bald eagle!”
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I’ll play.
Garlic Parmesian crusted sea trout nuggies.
Cut fillets in half and pat dry with towel of your choosing.
Season one side to your taste with Granulated garlic, onion powder, Everglades original, and some Italian blend seasoning.
Lightly grease a baking pan “I use bacon grease for this part”, Place fillets seasoned side up on pan, drizzle or spray a little olive oil or butter over top and place in a preheated to 450* but turn oven to broil. Cook 5-6 minutes then sprinkle some grated parmesan over top and place back under broiler a couple minutes or until the parm browns up to your liking.
“Milky squash”
Sauté an onion in a couple tbsp of bacon grease, once onion is translucent add your squash and a bit of butter, once the squash is fork tender turn off heat and add a splash of milk or heavy cream, salt and pepper to taste and enjoy.
I ain’t gonna tell ya’ll how to open a bag of frozen fries and cook though!
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Redfish on the half shell, redfish throats, butter, Blackened seasoning, broil. Oh, and a side of filet minion.
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Throats are the filet mignon…. Love them
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Okay - excuse my ignorance - what the hell is a redfish throat?
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Some folks call them collars. Best place to see is Reed the Fish Monger on youtube.
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