Recipe by: How to BBQ Right.com
For this grilled red snapper recipe, I’m using the Vortex to create an indirect cooking zone in my grill. The Vortex is basically a thin metal cone (wider at the bottom than the top) and you fill it with charcoal briquettes. The heat is forced up the top of the vortex into the dome of the grill and it creates an indirect high heat grilling area out to the sides of the cooking grate. It’s especially good for grilling crispy chicken wings but it also works great for quick cooks like fish. (if you don’t have a vortex don’t worry you can use just about any grill set up for indirect, two-zone grilling)
When grilling Red Snapper I like to leave the skin on each filet, we call it “on the half shell” in the south and it makes grilling very easy. The skin prevents the flesh from sticking to the grate and when its cooked properly the meat separates easily from the skin.
Once the grill is fired up, season each filet with your favorite cajun style seasoning.
Also while the Royal Oak briquettes are coming up to temp go ahead and make the Cajun Cream sauce. The recipe is below and sets this dish off!
For added smoke flavor I place a chunk of cherry smokerwood.com directly over the heat. It will begin to smolder and give off a light smoke. These filets will cook fast, it only takes about 10-12 minutes so don’t go to far at this point.
To serve place a foundation of the asparagus on a plate, top with one of the Red Snapper filets and a pile of the warm, buttery, lump crab. Top it all off with the Cajun Cream sauce and a lemon twist for garnish and dive in! This dish rivals anything you can order from a restaurant and it’s really quick and easy.
- 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.
- Set up 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.
- 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.
- While the grill is coming up to temp, prepare the cajun cream sauce.
- 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.
- 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.
- Carefully remove each snapper filet form the grill and transfer to a platter.
- 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.