Recipe for Red Snapper Filets grilled on a Weber Grill and served with a Cajun Cream Sauce over Grilled Asparagus

#grilledredsnapper #redsnapperrecipe #bbqredsnapper

WHAT MALCOM USED IN THIS RECIPE:
Weber Kettle Grill https://weberinc.sjv.io/QyjyWa
Vortex http://bit.ly/H2QVortex
King Craw Cajun Seasoning https://bit.ly/KingCrawCajun
BBQ Gloves https://bit.ly/H2Q_BBQGloves

Red Snapper is a great fish for grilling. I’m using the Vortex to create an indirect cooking zone in my Weber grill and for this recipe you can substitute just about any white fish with this technique. And if you don’t have a weber and/or vortex just about an grill set up for indirect, twozone grilling.

When grilling Red Snapper I like to leave the skin on each filet, we call it “on the half shell”. 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 King Craw. Also while the charcoal is coming up to temp go ahead and make the Cajun Cream sauce. The recipe is below and it sets this dish off!

When the vortex is hot (coals glowing bright red) close the lid on the grill and make sure all the vents are completely open for air flow. It won’t take long for the grill to heat at this point. Place each snapper filet out towards to the edge of the cooking grate away from the vortex. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex. It will begin to smolder and give off a light smoke. These filets will cook fast, it only takes about 1012 minutes so don’t go to far at this point.

While the snapper is cooking, I also seasoned a bunch of fresh Asparagus with a drizzle of olive oil and a pinch of Kosher Salt. It goes on a separate grill or in the oven for 8 minutes on 425. Asparagus makes a great base for serving the snapper but you can substitute your favorite vegetable or even steamed rice.

Also 12 minutes before the filets are done, toss 8oz of lump crab meat in a melted butter to warm. This is optional, but trust me here, you don’t want to miss out on this combination.

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.

Grilled Red Snapper with Cajun Cream Sauce Ingredients:
4 Red Snapper Filets (skin on)
2oz Malcom's King Craw Cajun Seasoning
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 12 minutes. Pour in white wine and reduce for 34 minutes.  Add heavy cream and Cajun seasoning. Whisk to combine and reduce for 810 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.

Grilled Red Snapper with Cajun Cream Sauce Directions:
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 1012 minutes or until the filets easily flake.
3. 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 12 minutes tossing gently in the butter.
4. Carefully remove each snapper filet form the grill and transfer to a platter.
5. 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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