re: Red Snapper recipes

I melt butter and season it well with Cavender's. I brush that on the flesh part of the fish and, unlike most people, I put it flesh side down first for a few minutes to get the good grilled flavor on that side. I brush the skin side before flipping it and finishing the cook. Usually, no extra sauce is necessary or if I have extra butter, I brown it a bit and give the fish another brush over the cooked flesh before serving.