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5 from 1 vote

Pappadeaux Grilled Snapper

Pappadeaux makes a mean grilled snapper.
Course Main Course
Cuisine Cajun
Keyword Fish Recipes, Pappadeaux Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 917kcal
Author Stephanie Manley


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
  • 32 ounces snapper fillets 4 portions
  • 1 pound Crawfish Tail Meat
  • 1/2 pound Lump Crab Meat
  • 1/2 cup unsalted Butter butter


  • 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.


Calories: 917kcal | Carbohydrates: 3g | Protein: 60g | Fat: 72g | Saturated Fat: 44g | Cholesterol: 309mg | Sodium: 1239mg | Potassium: 1129mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2625IU | Vitamin C: 12mg | Calcium: 142mg | Iron: 1.3mg
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