Grilled Snapper Orleans

Recipe Ingredients

		Butter Sauce
1/2 lb	227g / 8oz	Unsalted butter - softened
2 tablespoons	30ml	Lemon juice
1		Chicken bouillon cube -or--
1 tablespoon	15ml	Chicken stock
1/4 teaspoon	1.3ml	White pepper
3 tablespoons	45ml	Onion - chopped fine
1 tablespoon	15ml	Garlic - chopped fine
1 teaspoon	5ml	Oregano
3 tablespoons	45ml	White wine
		Salt - to taste
		Fish
4		Snapper fillets - up to 10
1 lb	454g / 16oz	Crawfish tail meat
1/2 lb	227g / 8oz	Lump crab meat
1/2 cup	99g / 3.5oz	Unsalted butter - melted
		Spice mix - to taste, (see recipe below)
		Butter sauce - as needed
		Spice Mix
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	White pepper
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1 1/2 teaspoons	7.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Garlic powder

Recipe Instructions

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 saute 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.

Source:
from "Voila!" (Jr League of Lafayette, LA)

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