Well...you could try to blacken it (blackened redfish). Some fat man in Louisiana liked it enough he started a craze that almost put the species on the endangered list. Pick up some of Chef Pauls Blackened Redfish Magic for starters. That stuff, a hot iron skillet (please do this outside on a grill or with plenty of ventilation, trust me, your lungs, wife, dog will thank you) and your good to go. I like the fillets about and inch thick. Rub'em good with blackening spice and hit the iron when it's real hot. Once you cook both sides(1/4 of total time each side) then put them in the oven at around 250 for the other 50%. I also like to slightly undercook my fish so that by the time it hits the plate its just ready...
If you want to get fancy, drizzle some sweet red or yellow pepper (bells) sauce over it. Make the sauce by cutting up the peppers, remove all seeds, white stuff, stems, etc. and place them in a cast iron skillet/pan. Cover with heavy cream, or as far down the fat ladder as whole milk, and bring to a slow boil. Once the peppers are soft put the whole mess, peppers and cream that is, in a blender and puree. At this point, taste it...this is the cool part. It will taste bitter. So how do you sweeten it? Start slowly adding salt, sea salt is best, until the puree becomes sweet to YOUR taste. It can be a fine line on the sweetness to saltiness so go easy. I swear to the man himself you will thank yourself for trying this...my wife goes nuts when I make this stuff. The puree makes a nice soup (with crab or fish chunks in it), too, and really is easy to make. Healthy, too. One red pepper supposedly has twice the v.C as an orange. Once you get this down, try to do the same thing with vidalia onions instead of peppers...oh...my...god!
Saute or grill some green beans with garlic, pepper, salt for a veg and whip up some corn grits for a starch and you, sir, have a meal!
