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.
Olive Oil (2 Tbsp)
over the skin side of each
Red Snapper Fillets (4)
to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with
Cajun Seasoning (1/2 cup)
While the grill is coming up to temp, prepare the cajun cream sauce. Heat
Butter (2 Tbsp)
in a small sauce pan over medium heat. Add
Garlic (3 cloves)
Fresh Parsley (1 tsp)
and sauté for 1-2 minutes. Pour in
White Wine (1/4 cup)
and reduce for 3-4 minutes.
Heavy Cream (1 cup)
Cajun Seasoning (1 Tbsp)
. Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the
Lemons (1/2 tsp)
, squeeze in
Lemon Wedge (1)
, and add the
Grated Parmesan Cheese (2 Tbsp)
. Remove from heat and rest until ready to serve over fish.
Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. 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.
During the last few minutes of grilling melt
Butter (2 Tbsp)
in a small sauté pan. Place the
Lump Crab Meat (8 oz)
into the pan and warm for 1-2 minutes tossing gently in the butter.
Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a
Lemon Wedges (to taste)
. This dish is great served over grilled Asparagus or steamed rice.