Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***butter sauce***
     1/2  pound         unsalted butter -- softened
   2      tablespoons   lemon juice
   1                    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
                        salt -- to taste
                        ***fish***
   4      8 oz.         snapper fillets -- up to 10
   1      pound         crawfish tail meat
     1/2  pound         lump crab meat
     1/2  cup           unsalted butter -- melted
                        spice mix -- to taste, (see
                        -- recipe below)
                        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.