Note: Bass, halibut, and catfish may be substituted

2 tablespoons sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
¾ teaspoon ground coriander
¾ teaspoon table salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
3 tablespoons unsalted butter
Large disposable aluminum baking pan
4 red snapper fillets, 6 to 8 ounces each, ¾ inch thick
Vegetable oil for grill rack

 

1.   Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl.

2.   Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps.

3.   Turn on all burners to high, cover, and heat grill until very hot, about 15 minutes.

4.   Dry fillets on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate.

5.   Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed.

6.   Using paper towels, oil grate holding paper towels with tongs. Place fish perpendicular to grill grates, skin side down, on grill. Leaving burners on high, grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, flip fish and continue to grill until dark brown, beginning to flake, and center is opaque but still moist, about 5 minutes longer.