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Posted by
Message
Idea for Red Snapper
Posted by Dave Worth on 4/15/11 at 4:28 pm00
I have 2 8oz filets with skin on. I was planning on grilling them on a wood plank and topping with crab meat. I'm in Memphis, so fresh seafood ingredients are not readily available. Snapper is previously frozen and the crab will come out of the can/jar/tube
Never done a crab meat topping before. I was thinking about melting some butter with lemon juice and garlic. Then add in the crab to heat up and toss in some bread crumbs for some substance. Sound like a good idea?
For fresh snapper, I would lean towards something more simple and highlight the fish. I figure this will be a little bland.
Thanks!
Never done a crab meat topping before. I was thinking about melting some butter with lemon juice and garlic. Then add in the crab to heat up and toss in some bread crumbs for some substance. Sound like a good idea?
For fresh snapper, I would lean towards something more simple and highlight the fish. I figure this will be a little bland.
Thanks!
re: Idea for Red SnapperPosted by Gris Gris on 4/15/11 at 4:37 pm to Dave Worth
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.
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.
re: Idea for Red SnapperPosted by Dave Worth on 4/15/11 at 4:47 pm to Gris Gris
quote:
have you tasted this crabmeat from the can/jar/tube before?
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!
This post was edited on 4/15 at 4:51 pm
re: Idea for Red SnapperPosted by Jones on 4/15/11 at 4:50 pm to Dave Worth
i would just try the crabmeat before you put it on the fish
re: Idea for Red SnapperPosted by Gris Gris on 4/15/11 at 4:56 pm to Dave Worth
quote:
I haven't...is it generally bad?
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.
re: Idea for Red SnapperPosted by Dave Worth on 4/15/11 at 5:03 pm to Gris Gris
Thanks! I've been trying to find a way to cook with crab but this seems like the wrong way. Asparagus and sliced portabellos on the grill are the planned sides.
If I got fresh crab from the Fresh Market, would that work? Or would you still avoid the whole topping thing in general?
The way you described is how I would generally prepare a good fish (I like lemon, garlic and butter with Italian herbs, salt and pepper). I just know this fish was marked down and cheap...doesn't inspire my confidence for a great taste while plain.
Thanks for your replies!
If I got fresh crab from the Fresh Market, would that work? Or would you still avoid the whole topping thing in general?
The way you described is how I would generally prepare a good fish (I like lemon, garlic and butter with Italian herbs, salt and pepper). I just know this fish was marked down and cheap...doesn't inspire my confidence for a great taste while plain.
Thanks for your replies!
This post was edited on 4/15 at 5:04 pm
re: Idea for Red SnapperPosted by Gris Gris on 4/15/11 at 5:09 pm to Dave Worth
quote:
If I got fresh crab from the Fresh Market, would that work? Or would you still avoid the whole topping thing in general?
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.
re: Idea for Red SnapperPosted by Gris Gris on 4/16/11 at 12:55 am to Katie Perry
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.
I don't know what "CM" means.
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re: Idea for Red SnapperPosted by Ole Geauxt on 4/16/11 at 6:02 am to Gris Gris
CM, could mean Coach Miles..
But, in this thread, I'm guess'n,, crab meat..
GG, we need to talk..
But, in this thread, I'm guess'n,, crab meat..
GG, we need to talk..
re: Idea for Red SnapperPosted by PumpkinPatchKid on 4/16/11 at 12:36 pm to Ole Geauxt
Coach Miles loves Crabmeat?
re: Idea for Red SnapperPosted by Gris Gris on 4/16/11 at 1:02 pm to Ole Geauxt
quote:
But, in this thread, I'm guess'n,, crab meat.
It was late and the caps threw me off. I thought it was code for something like "DEBS"...a high school term...
re: Idea for Red SnapperPosted by Linkovich on 4/16/11 at 3:09 pm to Dave Worth
The link below has a bunch of ideas but I love this sauce that Hoghunter posted a long time ago...
However you decide to cook the fish, add this sauce on top and you will become a god to whoever is eating with you. Its very simple and wonderful on top of grilled/broiled/blackended/paneed fish:
Olive Oil 3oz
Garlic 4 oz
Andouille Sausage 4 oz
Shrimp peeled 4 oz
Crawfish tails 4 oz
Portabella Mushrooms chopped 4 oz
Crushed Red Pepper 2 pinch
Cream 8 oz
Parmesan Cheese grated 4 oz
Heat skillet till hot. Add oil and brown garlic. Add sausage, shrimp, crawfish,
portabella and crushed red pepper. Cook till shrimp are pink. Add cream and
reduce. Finish with parmesan and top over the grilled fish of your choice.
Enjoy
However you decide to cook the fish, add this sauce on top and you will become a god to whoever is eating with you. Its very simple and wonderful on top of grilled/broiled/blackended/paneed fish:
Olive Oil 3oz
Garlic 4 oz
Andouille Sausage 4 oz
Shrimp peeled 4 oz
Crawfish tails 4 oz
Portabella Mushrooms chopped 4 oz
Crushed Red Pepper 2 pinch
Cream 8 oz
Parmesan Cheese grated 4 oz
Heat skillet till hot. Add oil and brown garlic. Add sausage, shrimp, crawfish,
portabella and crushed red pepper. Cook till shrimp are pink. Add cream and
reduce. Finish with parmesan and top over the grilled fish of your choice.
Enjoy
re: Idea for Red SnapperPosted by Oyster on 4/16/11 at 11:09 pm to Dave Worth
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.
re: Idea for Red SnapperPosted by Dave Worth on 4/18/11 at 10:40 am to Gris Gris
quote:
Anyway, if you like crabmeat on top of fish, go for it. These are just my thoughts.
Thanks for your help. I skipped the crab meat on top and did a simple marinade like you mentioned. The fish was better quality than I thought it would be.
I do like crab meat on top of fish, but I'll wait until I can get better quality crab. Some good ideas in the thread for toppings.
re: Idea for Red SnapperPosted by GRITSBabe on 4/18/11 at 10:55 am to Dave Worth
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.
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.
re: Idea for Red SnapperPosted by The Sportsman on 4/18/11 at 11:01 am to Dave Worth
I saw this and I now want to go to Tope La in Hammond
they have a pecan crusted, seafood stuffed, red snapper fillet covered in a lump crab meat sauce that is out of this world
they have a pecan crusted, seafood stuffed, red snapper fillet covered in a lump crab meat sauce that is out of this world
re: Idea for Red SnapperPosted by Gris Gris on 4/18/11 at 11:03 am to Dave Worth
I'm glad you had a good meal. Grits' recipe looks good!
re: Idea for Red SnapperPosted by HeadBusta4LSU on 6/9/11 at 8:16 pm to GRITSBabe
quote:
GRITSBabe
quote:
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
thanks for posting this, my family absolutley loved this
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