This fried Red Snapper is covered in a homemade Cajun spice rub. Although this recipe is for a frypan I have also done it very successfully on a BBQ.
This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe, I cooked the fish on medium (covered, five minutes on each side), and didn't have any problems with it burning or smoking. - 02 Apr 2007 (Review from Allrecipes USA and Canada)
This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY! - 20 Jul 2007 (Review from Allrecipes USA and Canada)
Tastes great, but a word to the wise: keep that stove on medium! Our skillet got a little too hot and we ended up with crispy cajun red snapper. The spices are great on it, just make sure the skillet doesn't get too hot! - 26 Apr 2001 (Review from Allrecipes USA and Canada)