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Grilled Red Snapper Recipe


Ingredients

Scale
  • 4 Red Snapper Filets (skin on)
  • 2oz Malcom’s King Craw
  • 8oz Lump Crab
  • 8oz Cajun Cream Sauce *recipe below
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • Lemon slices for garnish

Cajun Cream Sauce:

  • 2 Tablespoons Butter
  • 3 Cloves Garlic – minced
  • 1 teaspoon Parsley
  • 1/4 Cup White Wine
  • 1 Cup Heavy Cream
  • 1 Tablespoon Cajun Seasoning
  • 1/2 teaspoon Lemon Zest
  • Juice from 1 Lemon Wedge
  • 2 Tablespoons Grated Parmesan
  • Heat butter in a small sauce pan over medium heat. Add garlic and parsley and sauté for 1-2 minutes. Pour in white wine and reduce for 3-4 minutes.  Add heavy cream and Cajun seasoning. Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add lemon zest, juice from lemon wedge, and Parmesan. Remove from heat and rest until ready to serve over fish.

Instructions

  1. Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
  2. Drizzle olive oil over the skin side of each filet to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with cajun seasoning.
  3. While the grill is coming up to temp, prepare the cajun cream sauce.
  4. Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake.
  5. During the last few minutes of grilling melt 2 tablespoons of butter in a small sauté pan. Place the lump crab into the pan and warm for 1-2 minutes tossing gently in the butter.
  6. Carefully remove each snapper filet form the grill and transfer to a platter.
  7. To serve: top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a lemon slice. This dish is great served over grilled Asparagus or steamed rice.
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