Liberally spread minced garlic over the top of the fish. Sprinkle generously with Creole seasoning. Wrap and refrigerate for about an hour. Heat a charcoal or propane grill to medium heat -- about 350°F. Put fish on grill, scales side down. Baste with melted butter and arrange lemon slices over the top of the fish as shown in photo below. Cover grill.

Baste with butter periodically while the fish is cooking to keep it moist. Overall cooking time will depend on the size of your fish, but it is done when the flesh is opaque and flakeseasily with a fork. The average size redfish (about a 15 pound fish), which will result in twofilets of about 3 1/2 to 4 pounds each, will take about 45 minutes overall cooking time. About 15 minutes before the fish is done, brush heavily with some of the Italian dressing.brush on more dressing at the completion of cooking. Serve.