Red snapper

Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done.  When the center of the thickest part is just turning opaque it's done.  I like my fish a little on the MR side, so I usually cook to 125F.

Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long).  Temp abound 300-400.  You can also cook on an alder or cedar plank.

Same process. 

You can also bake them indirect.  Secret with fish is to not overcook.

nolaegghead said:

Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done.  When the center of the thickest part is just turning opaque it's done.  I like my fish a little on the MR side, so I usually cook to 125F.

Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long).  Temp abound 300-400.  You can also cook on an alder or cedar plank.

+1 although I prefer alder for red snapper, I prefer cedar wirh salmon.

I blackened some in cast iron over super high heat using Chef Paul's Blackended Redfish Magic and it was some of the best fish I have had.