Nice fish, OP! Reds are my favorite fish to catch. There's no comparison between a 10# bass and a 10# red. For future reference, let me share the absolute best way to cook them. In Texas, we call it "Redfish on the Halfshell".
Filet the fish leaving the skin and scales on the filets.
Wash and pat dry with paper towels.
Place skin down in a sheet cake pan.
In a small sauce pan, melt a half to a whole stick of butter.
Mix with a half to whole small bottle of Kraft Zesty Italian Dressing. (Half stick to half bottle)
Liberally baste the filets, season with garlic powder, onion powder, Tony's, etc and placi in the refrigerator.
Start your charcoal fire. When ready, place the filets directly over the coals. The butter mixture will have glazed the filets.
As it cooks, the skin will curl up becoming like a dish that will hold all the seasonings and juices. It will turn black but will not burn and will protect the meat.
When the filets start to show layers and it is done, remove fron the skin with spatulas.
Serve with wild rice and fresh asparagus with hollandaise sauce.
My friends, there ain't much better! It's so good it will get you out of trouble for staying gone too long fishing and will likely present other benefits!