re: Pan Seared Red Snapper with Shrimp and Crab Meat au Gratin (Photos)

Yes I eat the skin. Red Snapper is one of the varieties of fish that the skin is ok/good to eat. You might have noticed you will never see a Red Snapper fillet with the skin removed in the fish market.

If you don't like the skin on your snapper fillet, you can ask the fish market guy and they will probably cut it off for you - maybe for a charge that includes the weight of the skin after it is removed. If not, you can remove it at home before cooking - use a sharp fillet knife and carefully strip the skin away so you don't mess up the fillet.

Also be warned, the skin does help the fillet hold together as it cooks. If you take away the skin, be very careful when you turn the fillet over. Not so difficult, if you bake the fillet, since you don't turn it over during baking.

Thanks Gris.

I still have one full serving of the au Gratin in the fridge. I might cook a few fish sticks and serve them covered with the remaining au Gratin for lunch.