Aaron,
Reds, next to snook, are probably my favorite table fare. And I like them simple. Fillet, leaving the skin on. Heavy fresh ground pepper, light salt, melted butter. Grill, basting each side liberally with butter. Turn to cook evenly (the hell with that "3 minutes per side crap, I don't mind turning fish!), until the flesh flakes. Just simple goodness, lets the flavor of the fish be the star...
Now for snook, always take the skin off. That's where it got it's old nickname "Soapfish"...I like to deep fry snook nuggets in a fish n' chips batter enhanced with a half a can of beer. Now baby Mangos, which you should be running into soon on the flats (along with their little buddies, juvenile grouper), those I do the same way as reds, but bake in a 350 oven, skin side down...
Sorry, but rubs, searing, mojo, whatever, just don't get it for me with delicate tasting fish. Kinda like scallops...sauteed in butter. Period.
