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Started By
Message
Whole red snapper
Posted on 7/31/24 at 5:41 pm
Posted on 7/31/24 at 5:41 pm
How should I cook these guys to get the best flavor?
6
Posted on 7/31/24 at 5:42 pm to Sir Drinksalot
As soon as possible.
Posted on 7/31/24 at 5:51 pm to Sir Drinksalot
I’ve never cooked whole snapper. I’ll either grill filets on the half shell but my favorite is to cook them meunière style inside (look up a recipe).
Posted on 7/31/24 at 6:14 pm to Sir Drinksalot
Can you do it on the half shell like redfish?
Posted on 7/31/24 at 6:24 pm to patnuh
Yeah- I’m down for whatever.
I just don’t know what to do with them. ??
I just don’t know what to do with them. ??
Posted on 7/31/24 at 6:32 pm to Sir Drinksalot
quote:
Yeah- I’m down for whatever.
I just don’t know what to do with them. ??
I'm pretty sure you'd probably find hundreds of recipes on the net. You can pick and choose which one/ones you'd like to use.
Many times they have videos to go with them to make it even easier in case you're a bit out of your element in the kitchen.
Posted on 7/31/24 at 6:36 pm to Sir Drinksalot
I've roasted whole snapper a few times. Have liked how it turns out.
Found a pic from probably 10 years ago. I don't remember much about how I did it but it's pretty simple.
Sitting on a bed of tomato and aromatics, green onions etc. maybe leeks, shallots, whatever you have. Probably a splash of white wine and some butter.
Stuffed with lemon slices. Gashed and drizzled with olive oil.
Probably roasted at 375 till flaky. Always turns out good.
Found a pic from probably 10 years ago. I don't remember much about how I did it but it's pretty simple.
Sitting on a bed of tomato and aromatics, green onions etc. maybe leeks, shallots, whatever you have. Probably a splash of white wine and some butter.
Stuffed with lemon slices. Gashed and drizzled with olive oil.
Probably roasted at 375 till flaky. Always turns out good.
Posted on 7/31/24 at 6:52 pm to gumbo2176
yeah I looked around some but was hoping to hear from some people who have tried a few ways and have a favorite.
This is the first time I have happened upon some and I don't want to waste them on some yankees bland recipe
This is the first time I have happened upon some and I don't want to waste them on some yankees bland recipe
Posted on 7/31/24 at 6:52 pm to Professor Dawghair
dang. That looks good.
Do you prefer that method to a filet?
Do you prefer that method to a filet?
Posted on 7/31/24 at 8:29 pm to Professor Dawghair
I’ve never had a snapper that small to roast. I’ve had smaller mangroves but still don’t think they’d fit in a roasting pan whole.
Posted on 7/31/24 at 8:33 pm to Sir Drinksalot
quote:
Do you prefer that method to a filet?
I do or even whole fried because I like the crispy bits and picking around the bones. But no one else in my family does so I cook way more filets of all type fish.
This post was edited on 7/31/24 at 8:38 pm
Posted on 8/1/24 at 9:28 am to SixthAndBarone
quote:
I’ve never had a snapper that small
^ how to spot the guy with truck nuts on his lifted dually
Posted on 8/1/24 at 9:35 am to Sir Drinksalot
You need to scale them, if you have never scaled a fish like that its a lot of scales. Best done outside with a hose handy and somewhere you can get them everywhere. Its best to do it at the dock or the market to be honest.
I've cooked whole ones in the salt, you can look those up. You just cover in salt and bake. It was good but not worth the salt imo, the salt bakes together and you just break it off, but its still a little salty.
I'd just put some aromatics with some butter and lemon, score it, and roast it. I'd probably try to either roast it hot so you can crunch up the outside ski or cook it low and then broil it at the end.
You get a lot more meat from a whole fish for sure. It looks good whole when it comes out, but once you start taking it apart it doesn't look as appealing to some of the more squeemish folks.
I've cooked whole ones in the salt, you can look those up. You just cover in salt and bake. It was good but not worth the salt imo, the salt bakes together and you just break it off, but its still a little salty.
I'd just put some aromatics with some butter and lemon, score it, and roast it. I'd probably try to either roast it hot so you can crunch up the outside ski or cook it low and then broil it at the end.
You get a lot more meat from a whole fish for sure. It looks good whole when it comes out, but once you start taking it apart it doesn't look as appealing to some of the more squeemish folks.
Posted on 8/1/24 at 9:54 am to Sir Drinksalot
Slice from head to tail and gut. Cut suits in the sides of the fish.
Stuff inside with butter mixed with lemon and dill or thyme. Sprinkle redfish seasoning in the inside and outside then spread clarified butter on the whole fish and put on a grill.
Stuff inside with butter mixed with lemon and dill or thyme. Sprinkle redfish seasoning in the inside and outside then spread clarified butter on the whole fish and put on a grill.
Posted on 8/1/24 at 9:01 pm to Napoleon
My grandmother used to cook them in a creole sauce (like shrimp creole) in oven. They were delicious.
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