It doesn’t take a lot of work or seasonings to make this savory dish
No other species of fish boasts a reputation quite like the red snapper, at least when it comes to Texas Gulf Coast cuisine. The table fare these crimson-colored fish are known for is second to none. And what’s even better, preparing snapper in the kitchen is pretty simple.
Anyone can fry fish fillets, but when it comes to red snapper, I prefer to keep the fillets on the half shell and use the grill. The thick, white and flaky meat from these fish need very little help when it comes to making it taste delicious. Some lemon pepper, Cajun seasoning, butter and lemon slices will do the trick.
Lay the fillets with their scale side down on a sheet of foil and place them on the grill over a hot bed of coals. As soon as the meat turns white and flakes to the touch, it’s done.
Scoop the tender meat right out of the half shell and onto a plate. Serve with a bed of rice and your favorite vegetable, and be prepared to go back for seconds. It’s that good.
Grilled Red Snapper on the Half Shell
2 half shell red snapper fillets (scales/skin left on the back side of each fillet)
1 stick butter
Cajun seafood seasoning
Place each half shell fillet, scale-side down, on a sheet of foil. Bend the edges of the foil up around the fillet, creating a pan.
Season each fillet with lemon pepper and Cajun seasoning. Put thin slices of butter across the top of each fillet. Lay thin slices of lemon across the top of each fillet.
Place both foil pans with the fillets in them on the grill with it set at medium to high heat, about 350 F. Grill the snapper fillets for about 20 minutes, or until the meat turns white and flakes to the touch.
Remove each foil pan with a snapper fillet from the grill. Use a spatula to scoop the red snapper meat out of the half shell. Serve and enjoy.