6 (6-8 ounce)redfish fillets, skin-on and scale on
1/2 cup extra virgin olive oil, divided
Creole seasoning to taste
10 tbspa Maitre d'Hotel Butter, room tempertature

Preheat a gas or wood grill to high heat according to manufactuter's direction. Using a wire brush, remove any charred particles or reminiscences from your last cook out from the grill. Spray grill with nonstick cooking spray prior to cooking to keep fish from sticking. Rinse fillets well and pat dry with paper towels. Brush meat side with a light coat of olive oil. When ready to grill, place wood chips on fire and place fish fillets, scales side down, evenly distributed across the grill. Season generously with Creole seasoning. Cook filletsuntil done and flake easily, 5-8 minutes dependingon size. Remember to cheek fish for doneness since all grills cook at different temperatures and fish may vary in thickness. Place fish, scale side down, on center of a serving plate and top with an equal portion of butter. Serve hot.