Lachie Strachan’s Grilled Snapper Fillets with Cajun Sauce

When grilling snapper fillets, I prefer to leave the skin on each fillet. This prevents the flesh from sticking to
the cooking grills & when its cooked perfectly the flesh separates from the skin easily. The key ingredient
here is the Slap Ya Mama original Cajun seasoning which is sold at Heat & Grill stores.

INGREDIENTS
4 Snapper fillets skin on
Slap ya Mama Original Cajun Seasoning
2 Tablespoons olive oil
Lemon slices for garnish

Cajun Sauce:
2 Tablespoons butter
3 Cloves garlic minced
1 Teaspoon parsley
¼ Cup white wine
1 Cup cream
1 Tablespoon Slap ya Mama Cajun seasoning
½ Teaspoon lemon zest
Juice from x1 lemon wedge
2 Tablespoons grated parmesan

INSTRUCTIONS
1. Preheat BBQ with the lid closed for at least 10 minutes for high direct heat cooking.

2. To prepare the Cajun sauce, heat butter in a small saucepan over medium heat, add the garlic & parsley & cook through for
1-2 minutes. Pour in white wine & reduce for 3-4 minutes. Now add the cream & Cajun seasoning. Whisky to combine &
reduce for a further 8 minutes stirring occasionally until it thickens up. Add lemon zest & juice along with the parmesan.

3. Prepare the fillets to grill by coating with olive oil & a nice even coat of the Slap ya Mama Cajun seasoning. Turn BBQ to a
medium – high burner setting & grill meat side down first for around 3 minutes with the lid closed. Flip carefully with a flat
spatula & continue to cook skin side down for another 4-5 minutes with the lid closed.

4. Remove from the cooking grill & serve on a bed of steamed rice & some grilled asparagus. Dollop a decent amount of the
Cajun sauce over the fillets & garnish with a slice of lemon.

5. Enjoy!