Grilled Snapper Orleans

Course :	Cajun
From:	HungryMonster.com
Serves:	4

Ingredients:

		---butter sauce---
1/2	pound	unsalted butter -- softened
2	tablespoons	lemon juice
1	pieces	chicken bouillon cube -or--
1	tablespoon	chicken stock
1/4	teaspoon	white pepper
3	tablespoons	onion -- chopped fine
1	tablespoon	garlic -- chopped fine
1	teaspoon	oregano
3	tablespoons	white wine
1	teaspoon	salt -- to taste
		---fish---
4	fillets	snapper fillets -- up to 10
1	pound	crawfish tail meat
1/2	pound	lump crab meat
1/2	cup	unsalted butter -- melted
1	recipe	spice mix -- to taste, (see recipe below)
1	recipe	butter sauce -- as needed
		---spice mix---
1	teaspoon	paprika
1/4	teaspoon	white pepper
1	teaspoon	salt
1/4	teaspoon	black pepper
1/2	teaspoon	oregano
1/2	teaspoon	thyme
1 1/2	teaspoons	cayenne pepper
1/4	teaspoon	garlic powder

Preparation:

Butter Sauce: Combine ingredients and blend until smooth. Refrigerate until needed. Fish: 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, brush with butter and sprinkle with spices. Grill each side approximately 3 to 4 minutes. While the fish is cooking, melt half of the refrigerated butter sauce in a sauté pan. Add the crawfish and crabmeat to the pan and stir occasionally until hot. Set aside. When fish is ready, reheat the butter sauce and add additional butter sauce to make creamy. Serve sauce immediately over the fillets. Spice Mix: Combine spices and mix thoroughly. Place in a spice shaker.