Continue cooking the lemon butter sauce over the coals until the shrimp also temp up to 145 degrees Fahrenheit. Then, pour the sauce over the grilled redfish and serve. And that's it, y'all!!

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

Wild salmon works especially well with this recipe because the butter in the honey-lemon sauce glosses the lean fish with richness. (Fatty farmed salmon will simply taste even richer, not a bad ...