Pappadeaux is known for their cajun faire. Delicious cajun food abounds here. Try their grilled snapper at home. This is one of my favorite places to get cajun style food outside of New Orleans!
Pappadeaux Grilled Snapper
Pappadeaux Grilled Snapper
Grilled Snapper is a wonderful meal! This is a wonderful dish to cook for a dinner party!
Ingredients
- Butter Sauce
- 1/2 pound unsalted Butter
- 2 tablespoons Lemon Juice
- 1 tablespoon Chicken Bouillon
- 1/4 teaspoon White Pepper
- 3 tablespoons Onion, chopped fine
- 1 tablespoon Garlic, chopped fine
- 1 teaspoon Oregano
- 3 tablespoons White Wine
- Salt to taste
- Spices for fish
- 1 teaspoon Paprika
- 1/4 teaspoon White Pepper
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Oregano
- 1/2 teaspoon Thyme
- 1 1/2 teaspoons Cayenne Pepper
- 1/4 teaspoon Garlic Powder
- 4 (8 - 10 ounces) Snapper filets
- 1 pound Crawfish Tail Meat
- 1/2 pound Lump Crab Meat
- 1/2 cup melted unsalted Butter
Instructions
To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat grill to 350-375 degrees. 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 and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saute pan. Add crawfish and crabmeat to saute pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
