نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سمك النهاش الأحمر مكسو بتوابل الكاجون مع المأكولات البحرية المشوية

American 20 Mins Prep · 35 Mins Cook

Preheat the grill to a medium-high heat.
Melt the butter. Crush the garlic. Zest and juice the lemon. In a large bowl, combine the butter, garlic, lemon zest and juice and Old Bay seasoning. Mix well to create the seafood broil sauce.
Quarter the corn cobs.
Place the prawns, mussels, clams and corn on a large piece of aluminium foil. Drizzle the seafood broil sauce over the seafood and corn, ensuring everything is well coated. Fold the foil to create a packet, sealing the edges tightly to trap the steam. Place the packet on the grill and cook for approx. 10-15 minutes, or until the seafood is cooked through and the corn is tender.
Meanwhile, combine the Cajun seasoning, paprika, salt and pepper in a small bowl to make the spice blend.
Using kitchen towels, pat the red snapper dry. Brush the snapper with the olive oil. Sprinkle the Cajun spice blend evenly over and press it gently to adhere to the fish.
Place the fish on the grill and cook for approx. 8-10 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish. Set aside to rest for a few minutes. Carefully open the packet, being cautious of the hot steam.
Place the seafood broil and grilled corn on a large serving platter. Top with the red snapper. Scatter over chopped fresh parsley and serve.