Grilling red snapper in a cast-iron skillet gives you all the bold, smoky crust of classic blackening without setting off the smoke alarm or lingering in the kitchen. Recommended by Edinburgh resident Adrianne Curtright, this easy method locks in moisture, cooks in under ten minutes, and keeps the heat outside. Pair it with grilled summer vegetables and crusty French bread for a quick, outdoor weeknight dinner.

  - 1 Red Snapper filet per person (fresh or thawed)

  - 1 stick butter, melted

  - Avocado oil (or another neutral oil with a high smoke point)

  - Blackening seasoning (we like Oceana Grille or Old Bay Blackened)

1.  Place a large, well-seasoned cast-iron skillet directly on the grill grates. Heat the grill and pan to medium-high (approximately 425 degrees).

2.  Pat the filets dry with paper towels. Dip each filet in the melted butter to coat both sides.

3.  Liberally season both sides with the blackening seasoning, pressing it slightly into the fish.

4.  Carefully add a few tablespoons of oil to the skillet and let it heat through.

5.  Add the filets to the pan flesh-side down, working in batches if necessary to avoid crowding.

6.  Cook undisturbed for 3 minutes. Flip and cook for another 2–3 minutes, or until the fish flakes easily with a fork.