PAPPADEAUX'S GRILLED SNAPPER ORLEANS
Source: Houston Chronicle - Pappadeaux Restaurant
Servings: 4

FOR THE BUTTER SAUCE:
1/2 lb unsalted butter
2 tbsp lemon juice
1 tbsp chicken bouillon
1/4 tsp white pepper
3 tbsp finely-chopped onion
1 tbsp finely-chopped garlic
1 tsp oregano
3 tbsp white wine
Salt to taste
SPICES FOR FISH:
1 tsp paprika
1/4 tsp freshly-ground white pepper
1 tsp salt
1/4 tsp freshly-ground black pepper
1/2 tsp oregano
1/2 tsp thyme
1 1/2 tsp cayenne pepper
1/4 tsp garlic powder
SEAFOOD:
1/2 cup unsalted butter, melted
4 snapper filets - (8 to 10 oz each)
1 lb crawfish tail meat
1/2 lb lump crab meat

TO PREPARE 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 PREPARE THE SPICE MIXTURE:
Combine all spice ingredients and mix well. Place in a spice shaker.

TO PREPARE THE SEAFOOD:
Preheat grill.

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.