Fillet the red fish on one side only, leaving the skin and scales intact. This serves as the "half shell" for the grill.

While your grill is heating up (or even better overnight) coat the white flesh with Italian dressing.

Sprinkle with Cajun seasonings and let it sit.

Once the grill is hot, put the fillets on the grill, scale side down, and close the grill.

The fish will cook completely in about 15-30 minutes depending on heat of fire and thickness of fillets.

About halfway through cooking, sprinkle with lemon juice and add a sprinkling of fresh-ground sea salt and fresh-cracked black pepper all over the top.

The fillets are done when the meat flakes with a fork and comes clean off the "shell" or skin.