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4 snapper filets, with skin and scales attached
1/2 cup worcestershire sauce
cajun seasoning to taste
1/2 cup plus 2 tbs melted butter (or margarine)
1/2 small lemon juice
honey barbecue sauce (optional)
Marinate filets in italian dressing and worcestershire sauce for up to 1 hour in the refrigerator.
Preheat the grill to medium high (gas or electric).
Remove filets from marinade and place on a platter. Discard marinade.
Add lemon juice to 3/4 cup melted (and cooled) butter. Brush over filets. Season each filet well with Cajun seasoning and let filets come to room temperature before grilling.
Place each filet skin side down on the grill and cook for about 10 minutes. The fish should flake easily with a fork when tested.
[For an out of this world taste, add the 1 tbs melted butter to 1 cup honey barbecue sauce and baste the filets well with the mixture after 3-4 minutes of cooking.]
Let guests pull the meat off the skin themselves or remove it for them before serving.