Description
This recipe features beautifully grilled red snapper fillets seasoned with a robust Cajun spice blend and topped with succulent lump crab meat. The dish is elevated by a rich, creamy Cajun cream sauce infused with garlic, white wine, lemon, and Parmesan cheese, perfectly complementing the smoky flavors from the grill. Ideal for a sophisticated yet approachable seafood meal, this recipe balances bold spices with creamy textures and fresh citrus notes.
Ingredients
Scale
Fish and Seasoning
- 4 Red Snapper Fillets
- 2 ounces Cajun Seasoning (for fish)
- 2 tablespoons Olive Oil
- 1 Lemon Wedge (to taste, for serving)
Cajun Cream Sauce
- 30 grams Butter
- 3 cloves Garlic, minced
- 1 teaspoon Fresh Parsley, chopped
- 1/4 cup White Wine
- 1 cup Heavy Cream
- 1 tablespoon Cajun Seasoning
- 1/2 teaspoon Lemon zest
- 1 Lemon Wedge, juiced
- 2 tablespoons Grated Parmesan Cheese
Crab Topping
- 8 ounces Lump Crab Meat
- 2 tablespoons Butter
Instructions
- Prepare the Grill: Set up your Weber grill with a charcoal Vortex for indirect cooking at high temperature, or use any grill capable of indirect cooking, adjusting times as necessary. Open both the top and bottom vents fully to maximize airflow and heat.
- Season the Fish: Drizzle 2 tablespoons of olive oil over the skin side of each red snapper fillet to prevent sticking. Lightly drizzle the flesh side as well, then evenly coat the fillets with 2 ounces of Cajun seasoning.
- Make Cajun Cream Sauce: While the grill heats up, melt 30 grams of butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh parsley, sautéing for 1-2 minutes until fragrant. Pour in 1/4 cup white wine and let it reduce for 3-4 minutes.
- Finish Sauce: Stir in 1 cup heavy cream and 1 tablespoon Cajun seasoning. Whisk the mixture and reduce for 8-10 minutes, stirring often until the sauce thickens slightly. Add 1/2 teaspoon lemon zest, juice from 1 lemon wedge, and 2 tablespoons grated Parmesan cheese. Remove from heat and set aside.
- Grill the Fish: Place each red snapper fillet on the outer edges of the grill grate, away from direct heat (over the vortex). Grill for approximately 10-12 minutes or until the fish flakes easily with a fork. Optional: add a chunk of cherry wood directly over the vortex for a light smoky flavor.
- Warm Crab Meat: In the last few minutes of grilling, melt 2 tablespoons butter in a small sauté pan over medium heat. Gently warm the lump crab meat for 1-2 minutes, tossing carefully in the melted butter.
- Assemble and Serve: Carefully remove the grilled snapper fillets from the grill and place on a platter. Top each with warm lump crab meat and drizzle generously with the Cajun cream sauce. Garnish with lemon wedges as desired and serve immediately.
Notes
- Use fresh red snapper fillets for best flavor and texture.
- Adjust the amount of Cajun seasoning based on your spice preference.
- If you do not have a charcoal Vortex, indirect heat on a gas or charcoal grill works well—just watch cooking times.
- Adding cherry wood or your preferred smoking wood enhances the dish with a subtle smoke flavor but is optional.
- Serve with sides like grilled vegetables, rice, or a fresh green salad to complete the meal.
- The Cajun cream sauce can be made ahead and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Cajun, American
Keywords: Grilled Red Snapper, Cajun Cream Sauce, Seafood Dinner, Crab Topping, Cajun Seasoning, Summer Grill Recipes
