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#Grilled red snapper skin#

#Grilled red snapper skin#

Grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Place fish perpendicular to grill grates, skin side down, on hot side of grill. Lightly dip wad of paper towels in oil holding wad with tongs, wipe cooking grate.

Flip fillets over and repeat on other side (you should use all of the spice mixture). Using fingers, rub spice mixture in thin, even layer on top and side of fish. Place fillets skin side up on rimmed baking sheet or large plate. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh.

Meanwhile, pat fillets dry on both sides with paper towels.

Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 to 3 seconds). Remove roasting pan and scrape grate clean with grill brush. Position cooking grate over coals, place large disposable roasting pan on grate directly over coals, cover grill, and heat grate until hot, about 5 minutes. Build modified two-level fire by arranging coals to cover one half of grill.

Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes.

Once cooled, use fork to break up any large clumps. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes.

Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Cook approximately 10-12 minutes or until the filets easily flake. Place each filet on the outer edges of the cooking grate away from the vortex. While the grill is coming up to temp, prepare the cajun cream sauce. When foaming subsides, stir in spice mixture. Lightly drizzle the flesh side of each filet and coat with cajun seasoning. Melt butter in 10-inch skillet over medium heat.

Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl.