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Started By
Message
re: Got some Red Snapper Filets...What to do (Updated with pics)
Posted on 6/25/13 at 7:44 am to Janky
Posted on 6/25/13 at 7:44 am to Janky
I grilled some fresh redfish last night!
I grill mine without skin and the bloodline ripped out.
Squeeze lemon over both sides.
Brush filets with softened butter.
Season lightly with Tony's and cracked black pepper.
Place on med-high grill for 15-20 minutes flipping 2x.
At midpoint you should brush with more butter.
I could eat this dish every night...
Enjoy....
P.s- be careful not to over cook.
I grill mine without skin and the bloodline ripped out.
Squeeze lemon over both sides.
Brush filets with softened butter.
Season lightly with Tony's and cracked black pepper.
Place on med-high grill for 15-20 minutes flipping 2x.
At midpoint you should brush with more butter.
I could eat this dish every night...
Enjoy....
P.s- be careful not to over cook.
0
Posted on 6/25/13 at 8:23 am to Janky
Pics are kind of small, but those look like some smaller pieces cut from a large fillet. If so, the fishy flavor was definitely from the large blood line. Scale the fish next time and cut that out. If you cut right down the line, you'll get one nice small fillet on the bottom and a large one on the top.
Gris, that line is there on redfish too...most people throw the larger ones back for that reason. It's less noticeable on the smaller fish.
Gris, that line is there on redfish too...most people throw the larger ones back for that reason. It's less noticeable on the smaller fish.
Posted on 6/25/13 at 8:32 am to Woody
I cut the main blood line out but there is some blood that does not run all the way through the filet that is right under the skin.
Posted on 6/25/13 at 8:55 am to Janky
Google Mike Andersons snapper jolie rouge recipe.
Posted on 6/25/13 at 10:40 am to Woody
quote:
Gris, that line is there on redfish too...most people throw the larger ones back for that reason. It's less noticeable on the smaller fish.
Thanks, Woody. Good to know. I don't fish. I just eat it, but I'm going to keep my eye out for that sort of thing in the future.
Posted on 6/25/13 at 10:53 am to Gris Gris
I've never had an issue w/ the blood line tasting fishy. Maybe I'm just weird.
Posted on 6/25/13 at 12:47 pm to Neauxla
I've had snapper before that tasted a bit fishy, but I thought maybe it just wasn't as fresh as it should have been. I remember not eating most of it.
Posted on 6/25/13 at 1:07 pm to Gris Gris
We caught this on Saturday and had it prepared by a restaurant Saturday night and there was zero fishy taste. I kept it refridgerated until I cooked it last night. I just assumed the restaurant took off the skin and clean all blood lines. I may be incorrect on why it was fishy. Who knows?
Posted on 6/25/13 at 1:10 pm to Janky
So, do you have to remove the skin to get the blood line out? If so, then you can't cook it on the half shell and that's why I'm asking.
Posted on 6/25/13 at 1:37 pm to Gris Gris
I have only seen the tiniest bllod line in all of the snapper I have cooked. The skin and flesh are routinely separated prior to cooking, although I don't think it really needs to be done if the fish is filetted first. Red fish and drum are another matter altogether. As to Neauxla not having an issue with bloodlines that is another bailiwick.
Posted on 6/25/13 at 1:51 pm to Janky
With snapper the fishiness is usually caused by the blood. Everything else is white meat. Sometimes though, you just get a fishy piece. It's a different story for other more oily fish.
Most of the time, yes. I don't worry about it on smaller snapper and redfish. Once the snapper get over about 10 pounds, the bloodline starts to get pretty big and pronounced. Those are bigger than I'd like to grill on the half shell anyway. The fillets are large enough that scaling them and trimming the bloodline makes them easier to handle while cooking.
quote:
So, do you have to remove the skin to get the blood line out?
Most of the time, yes. I don't worry about it on smaller snapper and redfish. Once the snapper get over about 10 pounds, the bloodline starts to get pretty big and pronounced. Those are bigger than I'd like to grill on the half shell anyway. The fillets are large enough that scaling them and trimming the bloodline makes them easier to handle while cooking.
Posted on 6/25/13 at 1:53 pm to Gris Gris
quote:Nope. At least with redfish you don't, just run your knife along both sides and pull it out.
So, do you have to remove the skin to get the blood line out? If so, then you can't cook it on the half shell and that's why I'm asking.
Posted on 6/25/13 at 2:00 pm to Winkface
quote:
Nope. At least with redfish you don't, just run your knife along both sides and pull it out.
Works the same for snapper. You just have to have a sharp knife.
Posted on 6/25/13 at 2:04 pm to JAB528
Thanks everyone. I guess all the fish I've been given has had it removed.
Posted on 6/25/13 at 2:36 pm to Gris Gris
quote:
Thanks everyone. I guess all the fish I've been given has had it removed.
Thank your Fishmonger
and yes larger Red snapper do have a bloodline..
As for cooking
Microwave
Comes right after grilled ,blackened and pan seered.
Never been a fan of baked fish
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