Fresh Red Snapper filets with scales/skin on one side or true filets *(Other species of fish can be used such as Redfish, Mahi, Catfish, and even Crappie)

Lea & Perrins Worcestershire Sauce

Butter 

Cavender’s Greek Seasoning 

Paul Prudhomme Seafood Magic

Fresh Lemons

Paprika 

Non-stick cooking spray

This recipe will work for both fish filets with scales/skin on one side or true filets. Rinse fish with cold water and pat dry. Lay filets on a cooking board and lightly drizzle Lea & Perrins Worcestershire over the fish. Squeeze fresh lemons over filets. No set amount, just moisten. Sprinkle filets liberally with Cavender’s Greek Seasoning and Paul Prudhomme Seafood Magic. If using true filets, treat both sides of the fish. Fish filets on the “half shell” can be placed directly on the grill. For true filets, make an aluminum foil “boat” or line a pan suitable for placing on top of grill with foil. If grilling in a boat or pan, cover filets with foil as well. You will want to capture the drippings in the foil for bread dipping. Spray the grill or foil before placing fish on the grill with a non-stick cooking spray. Heat the grill to 325 degrees. Place squares of butter liberally, covering the filets. Then lightly drizzle Lea & Perrins Worcestershire over the filets again. For more dipping sauce, you can add more butter and Worcestershire in the pan. As the fish cooks, drippings from melted butter will make more “juice." Grill approximately 20 minutes squeezing more fresh lemons over the filets periodically through the process. Add paprika for color while cooking. You can have a “test” filet to taste towards the end of the cooking process checking texture and to share bites with guests, whetting appetites. (Please don’t tell my cardiologist about the butter!) Remove fish from grill when done and allow to rest for 5 minutes. You can then “shred” fish and create your own taco with your favorite fixings. Who knows, some may just enjoy the fish by itself. I am certain, you will enjoy! Bon appe’tit!