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Need Recipe for amberjack and red snapper
Posted on 8/23/14 at 3:29 pm
Posted on 8/23/14 at 3:29 pm
Just went deep sea fishing, and caught some bid red snapper and amberjack. Give me some good recipes. I was going to seer some of the bigger pieces of amberjack, and broil some of the smaller pieces of red snapper. What else should I do with them?
8
Posted on 8/23/14 at 3:37 pm to Geaux13
i like fried snapper or grilled snapper. the less you do the better. just olive oil, salt, and pepper. on the grill for 3-4 minutes each side max. probably more like 3 then 2 if your heat's good.
amberjack - best way is fresh and grilled. again, less is more. oil, salt and pepper. eat as much as you can fresh because it is not as good frozen. still okay, but much better fresh. the snapper is great fresh and good frozen.
amberjack - best way is fresh and grilled. again, less is more. oil, salt and pepper. eat as much as you can fresh because it is not as good frozen. still okay, but much better fresh. the snapper is great fresh and good frozen.
Posted on 8/23/14 at 3:37 pm to Geaux13
i really can't remember the way my brother did the red snapper, but there was a cookie sheet covered with foil and garlic butter and lemon pepper, with an ever so slightly pinch/dash of blacking season involved.
it was in the over, and it smelled and tasted like heaven.
it was in the over, and it smelled and tasted like heaven.
Posted on 8/23/14 at 3:55 pm to Geaux13
I grilled snapper on the half shell this week. I basted with melted butter, Cavender's, a little lemon and lemon pepper. Was quite good. I like to brush the butter on the flesh and cook it flesh side down for just a bit to get a few marks on top and some flavor, then I flip it.
Posted on 8/23/14 at 4:26 pm to Geaux13
I find most of the salt wather fish to be a little fishy tasting...cut off every speck of fat or blood line to reduce that...
my favorite thing to do is to grill over a mesquite grill with a sprinkle of tonys and butter....
my favorite thing to do is to grill over a mesquite grill with a sprinkle of tonys and butter....
Posted on 8/23/14 at 4:27 pm to Spankum
quote:
I find most of the salt wather fish to be a little fishy tasting...cut off every speck of fat or blood line to reduce that...
my favorite thing to do is to grill over a mesquite grill with a sprinkle of tonys and butter....
snapper fishy tasting? really?
and putting tonys on snapper is to destroy the snapper. don't do it op.
Posted on 8/23/14 at 5:35 pm to Gris Gris
quote:
I grilled snapper on the half shell this week. I basted with melted butter, Cavender's, a little lemon and lemon pepper. Was quite good. I like to brush the butter on the flesh and cook it flesh side down for just a bit to get a few marks on top and some flavor, then I flip it.
Did some snapper last night, Just like this.
great as always.
Regular snapper filets I like to pan sear in a skillet with garlic and green onions
Posted on 8/23/14 at 6:55 pm to Kajungee
I did some sweet and spicy AJ. Salt, pepper, cayenne on one side, honey on the other. Hit the grill for 2 min per side. Was fricking awesome.
Posted on 8/23/14 at 9:16 pm to Geaux13
Last time I did snapper, I did it on cedar planks on the pit. Then I topped it with a light crawfish cream sauce.
Posted on 8/23/14 at 9:22 pm to Geaux13
?"
Ummmmmmmmmmmmmm.....recently?
As in "OUT OF SEASON?"
(Snitches get stitches!!!!!!)
quote:
Just went deep sea fishing, and caught some bid red snapper
Ummmmmmmmmmmmmm.....recently?
As in "OUT OF SEASON?"
(Snitches get stitches!!!!!!)
Posted on 8/23/14 at 9:25 pm to Charlie Arglist
quote:
As in "OUT OF SEASON?"
Not according to the state of Louisiana.
Posted on 8/23/14 at 10:25 pm to Charlie Arglist
Make a ceviche out of the snapper
Posted on 8/23/14 at 10:26 pm to Charlie Arglist
quote:
NO Red Snapper.
That's only if the game warden is around. Otherwise...
Posted on 8/24/14 at 7:31 am to Charlie Arglist
quote:
wrong....BUT... I went off shore 2 weeks ago and they said NO Red Snapper.
Depends on who you ask.
State says it open up to 9 miles out just avoid the feds and get you a landing permit. Snapper are thick as ever. Screwed up situation for sure.
LINK
Posted on 8/24/14 at 8:13 am to Geaux13
something i did severe times with the snapper I caught back in june...
take the filet and place it on a piece of aluminum foil. place chunk of butter on top of it and crack some salt and pepper on it. fold it in the aluminum foil so it is covered on both sides (basically just wrap it in the foil, maybe add another piece of foil so you can flip it without worrying about the butter leaking out when you flip it).
place that on the grill and let it cook in the pouch. it's hard to over cook it doing it this way, but keep an eye on it.
while that is cooking, i like to make a beurre blanc. basically, take 1 cup of white wine, lemon juice from 1 or 2 lemons, and 1 or 2 shallots chopped fine and put it all in a saucepan. let that simmer until it reduces a bit, maybe half way. then add about a tablespoon of heavy cream. whisk it until it starts to bubble, then take it off the heat and add 10 or so tablespoons of butter, whisking it in 1 chunk at a time. add a little salt and pepper and boom, your fish should be done right around the time you're done with this.
serve the fish with a little beurre blanc on top of the fish
edit: having said all this, you could cook snapper pretty much any way and it will be delicious.. my favorite fish
take the filet and place it on a piece of aluminum foil. place chunk of butter on top of it and crack some salt and pepper on it. fold it in the aluminum foil so it is covered on both sides (basically just wrap it in the foil, maybe add another piece of foil so you can flip it without worrying about the butter leaking out when you flip it).
place that on the grill and let it cook in the pouch. it's hard to over cook it doing it this way, but keep an eye on it.
while that is cooking, i like to make a beurre blanc. basically, take 1 cup of white wine, lemon juice from 1 or 2 lemons, and 1 or 2 shallots chopped fine and put it all in a saucepan. let that simmer until it reduces a bit, maybe half way. then add about a tablespoon of heavy cream. whisk it until it starts to bubble, then take it off the heat and add 10 or so tablespoons of butter, whisking it in 1 chunk at a time. add a little salt and pepper and boom, your fish should be done right around the time you're done with this.
serve the fish with a little beurre blanc on top of the fish
edit: having said all this, you could cook snapper pretty much any way and it will be delicious.. my favorite fish
This post was edited on 8/24/14 at 8:14 am
Posted on 8/24/14 at 8:41 am to Geaux13
I'm not the biggest fan if AJ because it dries out pretty quickly. A buddy came up with this recipe to combat that.
1 jar pickled jalapeños
1 can crushed pineapple
1 red onion
Applewood bacon
Cut your fish into ~1" chunks. Purée the first 3 ingredients in a blender. Marinate chunks in that in the fridge for 3-4 hours. Wrap chunks in bacon and grill until done. Eat it up.
1 jar pickled jalapeños
1 can crushed pineapple
1 red onion
Applewood bacon
Cut your fish into ~1" chunks. Purée the first 3 ingredients in a blender. Marinate chunks in that in the fridge for 3-4 hours. Wrap chunks in bacon and grill until done. Eat it up.
Posted on 8/24/14 at 10:36 am to Charlie Arglist
quote:
I'm a dumbass, so I may be completely wrong....BUT... I went off shore 2 weeks ago and they said NO Red Snapper.
State waters....
Posted on 8/24/14 at 11:24 am to Charlie Arglist
quote:
quote: Not according to the state of Louisiana. I'm a dumbass, so I may be completely wrong....BUT... I went off shore 2 weeks ago and they said NO Red Snapper.
What Kajungee said. It's the worst managed fishery in the gulf in my opinion.
Posted on 8/24/14 at 6:55 pm to JasonL79
If you charter, it depends on the captain. If they get stopped with snapper, they can lose their permit.
If it's a friend trip, it's open in state waters.
If it's a friend trip, it's open in state waters.
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