Ingredients
Main
- 4 (6 ounce) Red Snapper Fish Fillets, skin-on
Marinade
- 1 1/2 teaspoons (7.5 ml) Cayenne Pepper
- 2 teaspoons (10 ml) Onion Powder
- 1 teaspoon (5 ml) Dried Oregano
- 3 teaspoons (15 ml) Garlic Powder
- 1 cup (240 ml) Butter, melted
- 1 tablespoon (15 ml) Salt
- 1 1/2 teaspoons (7.5 ml) Ground Black Pepper
- 2 tablespoons (30 ml) Paprika
Instructions
Step 1
In a small bowl whisk together the butter with all of the spices and herbs.
Step 2
Brush each red snapper fillet with the cajun butter mixture.
Step 3
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 4
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.
Step 5
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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