* One large soaked Maple Plank
* Fresh Red Snapper filet (1-1.5 lbs)
* Creole/Cajun Seasoning
* Maple syrup
* Ground Cayenne pepper
* Fresh ground black pepper
* Optional: Herb butter
Prepping: Soak the plank overnight for best results.
Don’t forget to weight it down. Seasoning the Red Snapper: Make sure to
rinse your filet first. Drizzle your favorite maple syrup over the
filet, spread it around, and then start sprinkling on the Cajun
Seasoning, some ground Cayenne pepper, and fresh ground black pepper.
Get it nice and coated to your liking. Here’s the optional part. If
you’ve made homemade herb butter before, you’ll know it’s just
delicious. When I grilled this up the other night, I took some of my
herb butter and added a few small slices across the seasoned filet.
(Please note, this turned out Amazing!).
Grillin’ time: Fire up your grill to about 350 degrees,
set the plank on the grill for a 3-5 minutes, flip plank over with an
oven mitt or grill tongs, (brush with a little Extra Virgin Olive Oil if
you’d like), add your Snapper filet skin side down and let it grill
15-20 minutes or longer depending on the thickness. Serve with your
favorite side dish of veggies, pasta salad, etc. I paired this with one
of my new favorite Cabernet Sauvignon. A 2007 Columbia Crest H3
Cabernet Sauvignon from Columbia Valley, Washington State. Awesome!
Enjoy and get grillin’!
JT
Fernald, TX