Grilled Red Snapper with Cajun Cream Sauce

Gulf red snapper grilled to flaky perfection, served over a rich Cajun cream sauce with a kick of heat. Restaurant-quality, surprisingly easy at home.

Serves 4 35 Minutes Grill + Stovetop

Ingredients

For the Fish:
  • 4 red snapper fillets (6–8 oz each)
  • 2 tbsp olive oil
  • 1½ tbsp Cajun seasoning
  • Salt and pepper to taste
  • Lemon wedges for serving
For the Cajun Cream Sauce:
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • ¼ cup white wine
  • 1 cup heavy cream
  • 1½ tbsp Cajun seasoning
  • Zest of 1 lemon
  • ¼ cup Parmesan cheese, grated
No grill? Use a cast iron skillet over high heat, or broil 4–5 minutes per side. High heat is key—snapper dries out fast.

Directions

  1. Pat fillets dry. Drizzle with olive oil and season with Cajun seasoning, salt, and pepper on both sides.
  2. Preheat grill to medium-high (400°F). Oil the grates well.
  3. Place fillets skin-side down. Grill 4–5 minutes per side until fish flakes easily.
  4. For the sauce: melt butter in a saucepan over medium heat. Add garlic and parsley, sauté 30 seconds.
  5. Pour in white wine and reduce for 2–3 minutes.
  6. Add heavy cream and Cajun seasoning. Simmer 5–10 minutes until sauce thickens slightly.
  7. Stir in lemon zest and Parmesan. Remove from heat.
  8. Spoon sauce onto plates, top with grilled snapper, and serve with lemon wedges.

Want more recipe ideas?

If you’re serious about cooking seafood the right way—fresh, responsible, and packed with flavor—this book is an excellent reference for Gulf fish.

See the Book on Amazon The Blue Food Cookbook

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