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Started By
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What is your best RED SNAPPER recipe please?
Posted on 8/1/22 at 7:16 am
Posted on 8/1/22 at 7:16 am
Thanks, just got a bunch from my neighbor and want to do it on the BBQ.
7
Posted on 8/1/22 at 7:18 am to ChrisBurky
Skin on, blackening seasoning, high heat. Keep it simple.
Posted on 8/1/22 at 7:31 am to OldHickory
quote:
Skin on, blackening seasoning, high heat. Keep it simple.
About how long, what temp? Its skinless, do I need to flip?
Posted on 8/1/22 at 7:41 am to ChrisBurky
Reconsider grilling skinless fillets. Lots of breakage will occur unless you have a fish basket.
Posted on 8/1/22 at 7:43 am to ChrisBurky
Are the fillets on the scales still or filleted?
If they're on the scales, pat the fillets dry, light olive oil, season it with a mixture of Cajun seasoning and lemon pepper (or go with some Italian seasoning)
Get the grill going good, give the fillet 3 min or so, meat down, directly over the fire to get some color
Flip the fish to scales down, indirect heat. Let it cook for 10 or so min until the meat starts to pull away from the skin and can flake with a fork.
Let cool, eat
ETA: I see it's skinless, you could still do a sear but you will want to cook it on foil. The meat will begin to fall apart
Consider blackening it. I love to make blackened fish sandwiches on brioche buns with snapper.
If they're on the scales, pat the fillets dry, light olive oil, season it with a mixture of Cajun seasoning and lemon pepper (or go with some Italian seasoning)
Get the grill going good, give the fillet 3 min or so, meat down, directly over the fire to get some color
Flip the fish to scales down, indirect heat. Let it cook for 10 or so min until the meat starts to pull away from the skin and can flake with a fork.
Let cool, eat
ETA: I see it's skinless, you could still do a sear but you will want to cook it on foil. The meat will begin to fall apart
Consider blackening it. I love to make blackened fish sandwiches on brioche buns with snapper.
This post was edited on 8/1/22 at 7:47 am
Posted on 8/1/22 at 7:45 am to mylsuhat
No scales, what if I do on foil or on wood plank?
Posted on 8/1/22 at 7:47 am to ChrisBurky
foil/plank should work well, see my edit
Posted on 8/1/22 at 8:24 am to mylsuhat
Thanks!!
Posted on 8/1/22 at 8:26 am to ChrisBurky
I grill skinless snapper all the time, no foil no plank
dry the fish , oil the grates, heat the grill till hot, place fish, it will release when it is ready, use the underside of the spatula to slide under the filet and flip once
creole seasoning, lemon butter,.....one of the best meals
dry the fish , oil the grates, heat the grill till hot, place fish, it will release when it is ready, use the underside of the spatula to slide under the filet and flip once
creole seasoning, lemon butter,.....one of the best meals
Posted on 8/1/22 at 9:33 am to ChrisBurky
If no scales, simply take a piece of foil an fold it over a couple of times to make it thick and cook the filet on the foil. No need to flip. Add butter, lemon, and Cajun seasoning and grill until flaky. Not much to it.
Posted on 8/1/22 at 1:07 pm to ChrisBurky
Raw in poke bowl.
Posted on 8/1/22 at 1:27 pm to ChrisBurky
I love Snapper Piccata. Lot of capers and lemon. Serve over some angel hair pasta that's been tossed with EVOO, parsley, garlic, and lemon.
Posted on 8/1/22 at 2:49 pm to MarsellusWallace
Blonde etoufee over grilled snapper is pretty hard to beat!
Posted on 8/1/22 at 3:17 pm to ChrisBurky
I do skinless all the time. Best is to blacken in cast iron. I simply put Prudhommes seafood magic on the filet and get the skillet hot hot. Melt some butter and drop in the filet and then flip over when blackened good.
Posted on 8/1/22 at 3:20 pm to OTIS2
quote:
Reconsider grilling skinless fillets. Lots of breakage will occur unless you have a fish basket.
Respectfully you can make some improvements to vastly reduce sticking. A couple tips to help this, and a skinless filet is far superior due to cooking both sides directly on the grate and then you don't have fish skin stuck all over your grill.
Plus, who the heck wants to scale fish?
The #1 tip is butter spray. Spray both sides of the fish liberally. Its easiest to just spray the top and then put it on the grill first, then spray the opposite side once on the grill
#2 - well cleaned grill grates. Easiest is to heat them up and then clean very well right before cooking.
#3 - as said is to put the filets in the fridge uncovered after drying with a paper towel for 30+ mins to remove the water from the exterior of the meat which prevents sticking.
Sure, you'll lose a little bit of fish just like anything even chicken will stick.
Posted on 8/1/22 at 3:24 pm to ChrisBurky
I like following the Tunk's Snapper Sandy recipe.
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