Idea for Red Snapper

I'm not big on crabmeat topping fish, anyway, but have you tasted this crabmeat from the can/jar/tube before?

Fish freezes well when frozen properly and grilling on a plank should give it plenty of flavor, IMO.

If you want a sauce of some sort, you could make a little buerre blanc for it or you could season some butter with whatever your preference, melt it and brush it on during cooking to pick up the grilled flavor, as well.

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have you tasted this crabmeat from the can/jar/tube before?

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I haven't...is it generally bad? I figured it's similar to the Joey's Oysters. Not the best ever but it works for when I can't get fresh ingredients from NOLA.

I know this won't be a great meal. I can get decent fish from a Fresh Market and usually do. This Snapper was on sale last week at the local grocery.



May have to make some of the shots, too!

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I haven't...is it generally bad?

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I know what frozen tastes like and it's nasty. Honestly, I don't think it's going to be worth any money to buy canned. I even think pasteurized is awful and has a slime to it. You really don't need the crabmeat to make this a good meal.

The grilled fish can be very good regardless of having been frozen unless you have Chinese fish. Then, all bets are off.

I'd grill the fish as planned and brush it with a seasoned butter of herbs or whatever you like. Have some nice sides like grilled or roasted asparagus, for example and a good salad. You could have a sweet potato gratin or soemthing like that. You'll have a fine meal with the grilled fish and some nice sides. You don't need to put the canned stuff on the fish, but that's my opinion.

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If I got fresh crab from the Fresh Market, would that work? Or would you still avoid the whole topping thing in general?

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If you're not sure of the quality of the fish, I don't think I'd invest in fresh crab to go on top of it. Lots of folks like crabmeat atop fish. I'm not one of them. I think the flavors are both mild and to mix them masks them, for me.

You could certainly make a crabmeat dish as a side, though. I stuff portobellas with it from time to time. Not too bready, though. I like to cook the mushrooms in white wine or sherry and butter. Save the sauce and use some of it to saute green onions, parsley and whatever herbs you might like. Also moistens the bread crumbs if you mix a little in. I prefer panko on top. I also use a good bit of white pepper in the mushroom wine saute.

Anyway, if you like crabmeat on top of fish, go for it. These are just my thoughts.

Jumbo lump is all I use with the occasional exception of claw meat which has a lot of flavor.

I don't know what "CM" means.

CM, could mean Coach Miles..
But, in this thread, I'm guess'n,, crab meat..
GG, we need to talk..

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But, in this thread, I'm guess'n,, crab meat.

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It was late and the caps threw me off. I thought it was code for something like "DEBS"...a high school term...

Grill with some cajun seasonings. The top with a beurre blanc sauce. Serve with a side of 3 melon salsa( watermelon, cantaloupe, and honeydew) mix melon with a little chiffonaded cilantro and mint.

This is one of the most popular fish dishes in Baton Rouge right now. It is delicious, and it might be a better use of local ingredients.

From Peter Sclafani, executive chef, Ruffino’s
Serves 1.

1 untreated cedar plank, 8 to 10 inches long
Olive oil
1 (6- to 8-oz.)?redfish, trout or salmon fillet
1 tsp. Creole seasoning
1 medium tomato, sliced thin
1/2 cup balsamic syrup
Basil pesto



1. Soak the cedar plank in water for at least 1 hour before you are ready to cook.

2. Preheat grill and brush plank with olive oil.

3. Season fillet on both sides with Creole seasoning. Lay fillet in the center of the plank.

4. Cut tomato in half, lay if on its side and cut into thin slices. Lay the tomatoes shingle-style over the fish.

5. Set the plank in the center of the grill and cover immediately. Cook for about 15 minutes or until the fish is cooked and flaky. There will be a lot of smoke but this is from the plank smoldering.

6. While the fish is cooking, make balsamic syrup by heating balsamic vinegar in a saucepan over low heat until it is reduced by half and thick like syrup.

Serve the plank on a plate and drizzle with pesto and balsamic syrup.


Basil Pesto

2 cups packed fresh basil leaves

1/4 cup fresh parsley

1/4 cup grated Parmesan cheese

1/4 cup grated Pecorino Romano cheese

1/3 cup toasted pine nuts

2 tsps. garlic, chopped

1/2 tsp. salt

3/4 tsp. ground black pepper

1/2 cup extra virgin olive oil

1. In a small saucepan, blanch the basil and parsley in boiling salted water for 10 seconds. Remove from water and place in an ice bath to stop the cooking. Drain and pat dry on paper towels.

2. In the bowl of a food processor, combine the basil, parsley, cheeses, pine nuts, garlic, salt and pepper. Purée on high speed.

3. Slowly add the oil through the feed tube and process until a smooth paste forms.

4. Pour into a bowl until ready to use.

I'm glad you had a good meal. Grits' recipe looks good!