1/4 cup kosher salt
4 cups water
2 cups crushed ice
2 to 3 pounds large snapper fillets with skin and scales intact
3 tablespoons vegetable oil
2 to 3 tablespoons Cajun seasoning
3 tablespoons unsalted butter
- Mix the salt and water until dissolved, then add ice. Brine fillets 1 hour. Remove, pat dry with paper towels and place on rack in refrigerator 30 minutes. While you are doing this, get your grill nice and hot. We prefer the Big Green Egg and lump hardwood charcoal.
- When grill is ready, coat flesh side of fillets with vegetable oil and sprinkle liberally with Cajun seasoning. Place fillets on grill, skin side down with thickest part over hottest part of the fire, tails to the outside edge. Cover and cook undisturbed until thickest part flakes easily with fork, about 10-15 minutes depending on thickness.
- When fillets are fully cooked, remove to a platter using a large spatula. The Dexter® spatula, as shown in the photos, works great for this and other grilling chores.