Grilled Snapper Orleans

Course : Grilling
Serves: 4
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1/2 pound unsalted butter -- softened
2 tablespoons lemon juice
1 medium chicken
1 tablespoon chicken stock
1/4 teaspoon white pepper
3 tablespoons onion -- chopped fine
1 tablespoon garlic -- chopped fine
1 teaspoon oregano
3 tablespoons white wine
1 teaspoon salt -- to taste
4 fillets snapper fillets 8 oz
1 pound crawfish tail meat
1/2 pound lump crab meat
1/2 cup unsalted butter -- melted
1 recipe ----spice mix
2 tablespoons butter sauce -- as needed
1 teaspoon paprika
1/4 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1 1/2 teaspoons cayenne pepper
1/4 teaspoon garlic powder

Preparation / Directions:

Butter Sauce: Combine ingredients and blend until smooth. Refrigerate until needed. Fish: Preheat grill. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly-side down, brush with butter and sprinkle with spices. Grill each side approximately 3 to 4 minutes. While the fish is cooking, melt half of the refrigerated butter sauce in a sauté‚ pan. Add the crawfish and crabmeat to the pan and stir occasionally until hot. Set aside. When fish is ready, reheat the butter sauce and add additional butter sauce to make creamy. Serve sauce immediately over the fillets. Spice Mix: Combine spices and mix thoroughly. Place in a spice shaker.

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