I know a lot of you already do this but for the ones that don't you should try it at least once. Last night I grilled some large white perch just like I do redfish, on the halfshell. I started off with 2 sticks of butter, clove of garlic diced and made me some brown garlic butter and right before it was ready I stirred in a teaspoon of Tony's.

I took my filets and patted them dry, next I sprayed them lightly with Olive Oil Pam. I then put them on a grilling tray I have and applied the garlic butter liberally. I them put them on a hot charcoal fire for a few minutes until done.

I served with twice baked tater, grilled asparagus, and stuffed mushrooms. Let's just say the bride was impressed.