Red Snapper on the Half Shell


lemon pepper
creole seasoning
regular pepper
lemon juice
shredded cheese (No Mozzarella!)

This one is best with the fish wrapped in foil during most of the cooking.

Sprinkle the seasonings on the fish before sealing up the foil over the fish.  When it's about 1/2 done (it'll require a little expertise to know when it's about 1/2 done without looking) add in the lemon juice and leave the foil open to get some smoke flavor.  As you take it off sprinkle on the shredded cheese.