25 minutes
A flavorful and smoky Cajun-style dish featuring grilled red snapper fillets seasoned with a blend of spices.
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
Red Snapper Fillets, skin-on, 3/4 inch thick
0 oz
1. Combine Spices
Combine the paprika, onion powder, garlic powder, ground coriander, salt, cayenne pepper, black pepper, and white pepper in a bowl.
2. Cook Spice Mixture
Melt the butter in a 10-inch skillet over medium heat, and stir in the spice mixture. Cook for about 2 to 3 minutes until the spices turn a dark rust color.
3. Prepare Grill
If using a charcoal grill, open the bottom vent, light a chimney starter filled with charcoal, and pour the hot coals over half of the grill. Set the grate in place, cover, and open the lid vent. For a gas grill, turn all burners to high, cover, and heat until the grill is hot, roughly 15 minutes.
4. Clean Grill Grate
Clean the grill grate by brushing it with oiled paper towels until black and glossy to prevent the fish from sticking.
5. Prepare Fish Fillets
Pat the red snapper fillets dry with paper towels. Make shallow diagonal slashes every inch on the skin side of the fillets.
6. Season Fish Fillets
Place the fillets skin side up on a plate and rub the spice mixture evenly over all sides of the fish.
7. Grill Fish Fillets
Place the fillets skin side down on the grill. Cook until the skin is dark brown and crispy, about 3 to 5 minutes. Carefully flip the fillets and cook until the other side is also dark brown and the fish begins to flake, about 5 more minutes.
8. Serve
Serve the Smoky Cajun-Style Grilled Red Snapper immediately, perhaps with some lemon wedges, a tangy Rémoulade Sauce, or a refreshing Pineapple and Cucumber Salsa with Mint. Enjoy!
Begin with your choice of protein, such as red snapper, chicken breasts, shrimp, tofu, or portobello mushrooms for a vegetarian option. Prepare a Cajun-style spice mix. Coat the protein evenly with olive oil and rub the spice blend onto the protein, ensuring it's well covered. Grill the protein over medium-high heat until it's cooked through, achieving a smoky char while retaining moisture.
Use shrimp as your protein and intensify the heat with extra cayenne pepper. Grill the shrimp quickly, then serve in warm tortillas with slaw, avocado, and a squeeze of lime.
Swap the red snapper for chicken breasts or thighs. Add brown sugar to the spice blend for a sweet, caramelized exterior. Serve with a side of Creole sauce for added moisture and flavor.
For those who prefer less heat, replace the cayenne pepper with lemon zest and add additional herbs like basil or parsley. This variation works exceptionally well with fish or chicken.
Large portobello mushroom caps make a hearty vegetarian alternative. Grill them with the spice blend and serve on a bun with lettuce, tomato, and a spicy remoulade sauce.
Ensure that you're using the freshest Red Snapper available. Fresh fish should have a clean, briny scent, bright eyes, and firm flesh. If you can't get Red Snapper, a similar firm white fish like grouper or sea bass can be substituted.
Cook the snapper to an internal temperature of 145°F. Check with an instant-read thermometer for doneness.
Use fresh garlic, high-quality smoked paprika, cayenne, thyme, oregano, and onion powder. Fresh lemon juice can add zesty brightness. Marinate for at least 30 minutes, but not more than 2 hours.
Serve with a side that complements its smoky and spicy flavor, such as a fresh corn salad or dirty rice. Garnish with fresh herbs and a squeeze of lemon.
Place the fish skin-side down first and cook undisturbed for about 4-5 minutes until the skin is crispy. Use a spatula to gently flip it over and watch for flare-ups.
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