In a small bowl whisk together the butter with all of the spices and herbs.
Brush each red snapper fillet with the cajun butter mixture.
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Place each fish fillet skin side down onto the grate. Cover and grill for 20 - 25 minutes, occasionally brushing with more spicy cajun butter mixture. Do not flip.
The red snapper is done when the it flakes easily with a fork and can be removed relatively easily from the grill.
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