Red fish are abundant in the waters of southwest Louisiana. Recently, Pat and I were fortunate to fish at a camp on the south end of Big Lake near Cameron, Louisiana. As the tide was coming in, the water flowed over the weirs carrying with it small fish, crabs, and shrimp. The red fish gathered at this spot for the feast. LSU students were conducting a study of the marine life at this location. They threw a cast net that collected over 1,ooo specimens. The catch was cataloged then offered to us to use as bait. We reeled in red fish until our arms were trembling with exhaustion. It was like fishing in a barrel. We took home our limit of 5 apiece, and released the rest. The average fish was 5 pounds. This is truly a sportsman’s paradise.
by Kent Savoie
Clean and fillet fish. Scales can be left on or removed.
Line a jellyroll pan with tin foil. Lay fillets skin side down. Season with Tony’s Seasoning.
In glass measuring cup, melt a half a stick of butter. Add the juice of half a small lemon. Brush the tops of the fish with the lemon butter.
Place the fish on the second highest level. Broil on high for about 10 minutes. Take a fork and at the thickest point, test to see if the fish is white and flaky. If needed, return for a few more minutes until done.
Remove from oven and brush again with the lemon butter mixture. Garnish with lemon slices.
Fishing is a family tradition. Here's Pat's grandfather, Ed Borel (right) with fishing buddies in 1966.
Ed Borel with a great catch 1965
Kent shows off his red fish 2011
Savoie Secrets: It's a Family Recipe 
Kent, I printed this one out because I am into fish because of my recent high colestrol. A friend of mine adds a small drizzle of liquid crab boil along the dark line of the fish and it takes out the bad taste and adds a very good flavor.
Great story and recipe. Thank you!