Brush the flesh side of the filets with the no-stick marinade and season with Creole seasoning.
Prepare the grill. Place the fish, flesh side down over direct high heat. Cook 3 minutes and then turn the fish over. Continue cooking until the fish becomes opaque in the center, about 9-10 more minutes minutes, turning once.
Remove the fish from the grill and serve, skin side down. Top with the lemon garlic buerre blanc.
Yield: 6 servings