You've seen Capt. Theophile Bourgeois and I catch an awful of redfish in Lafitte. Today we're going to show you what happens to them after they come back here to the Cajun Vista.

As you can see, we put them on a hot grill to get them scored, put some bars on them and that's just the start.

"A little bit of a concoction here, we have it on the web site, NewOrleansFishing.com. Start off here with a little Lea and Perrins, a little Worcestershire sauce and a little Wishbone Italian dressing. It's very important to use Wishbone Italian because of the olive oil. Some people just do olive oil, but I love the seasoning that's in here, it's pretty cool. So now we've got to have the salt, pepper, the Cajun seasoning to make it all go, no doubt.

We've got to have the Cajun seasoning in here. So this has your salt and everything to make it all tie in. So my pit is hot about 600 degrees right now," Bourgeois said.

So the skin and those scales goes down.

"Never flip this over now. I can cover this up, so we won't have to come back for about ten minutes. What I like to do is come in here with a nice drizzle and let it sink in the cracks and this gives it a little ambience and get the smoke going on. The thing is this is going to melt in by the time we plate this it'll disappear. And you can see it slowly going down. We're cooking high - this oven's about 550 degrees."

Good-looking stuff - redfish Cajun Vista style!