Red Snapper....give me some easy recipes that are bomb.

1. Slice ultra-thin cucumbers. Sashimi with a piece of cucumber dipped in soy sauce.

2. S&P, cornstarch. oil in skillet and cook. Yukon gold potatoes, cubed. Cover with S&P and a good amount of olive oil. Bake at 350 for about an hour, turning halfway. Vegetable of your choice.

The sashimi is the shite though.

I like to cook snapper when it's really fresh in a skillet with butter, black pepper, and a little Slap Ya Mama. Squeeze a little lemon on it when it's done

I really like blackened filets with lemon

Got my redwings when I was younger. No need to re live that time in life again.

The best bang for your buck as far as taste plus simplicity is to chunk them out, batter them and deep fry them

If I'm eating a whole portion size piece my preferred way of cooking is over a wood or charcoal fire. Light drizzle of olive oil and a simple seasoning blend like cavenders. Finish with a compound butter. Garnish with scallions

quote:

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20#’ers

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portion, dry thoroughly and pan sear in ghee.

in a side pan, squeeze one half lemon and slowly whisk in a stick of butter, a pat at time. drizzle fish with lemon butter sauce. Add capers if you please.

quote:

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Make crosshatch incisions on the skin side of the red snapper filet.

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Bro, I don’t think he’s scaling a 20 lb. fish! Sounds good for some smaller 4-5 pounders.

Melt two sticks of butter and separate milk solids.
Place into bowl. Heat skillet or flat griddle.
Take filet of fish and liberally season it with Redfish magic or anther heavy paprika seasoning with cayenne and white pepper.
Take season coated fish and dip the entire thing in the butter then put flat side up in a hot skillet.
Flip after 2-3 minutes.
Repeat other side.
Top with creole meunere sauce.

To make creole meunere sauce take a half cup of Worchester sauce and simmer it with two cut up and juiced lemons. Then reduce sauce to half. Then remove from heat remove lemons and throw in a half stick of butter sliced up and whisk it. That's the meunere sauce.
Top it in the blackened fish. A cajun style fish with a creole sauce. Best of both worlds.
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Though Andoulle Crusted is my favorite way to cook this.

Grill the filet with salt and pepper. Creole seasoning if you would like.

Finish with a beurre monte and a squeeze of lemon. To make the beurre monte, add a tablespoon of water to a pan and heat it until it just starts to simmer. Then whisk in 4 tablespoons of cold butter, a tablespoon at a time, until all is incorporated and becomes saucy. Super easy to make and you already have the ingredients at home.