Good day in the surf today. Landed some reds and I decided to keep a 27"er. I've always heard about "redfish on the half shell" and would like to give it try. So can the 2Cool team help me out w/ some info...how to prepare, seasoning, cooking style, temps, ect. Thanks in advance. BTW, can you freeze fillet style? I'm working night's and plan on cooking when I get a day off.