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Started By
Message
Got some Red Snapper Filets...What to do (Updated with pics)
Posted on 6/24/13 at 3:08 pm
Posted on 6/24/13 at 3:08 pm
What is the best way to cook these. I am not looking a for a real involved recipe, but something that is better than fried. Thanks.
This post was edited on 6/24/13 at 7:59 pm
5
Posted on 6/24/13 at 3:11 pm to Janky
Crunch up some almonds, mix with melted butter, panko and a little flour to a nice dry paste.
Salt & pepper the filets.
Broil them for about 5 minutes.
Remove and coat them with the mixture.
Broil for 5 more minutes.
Salt & pepper the filets.
Broil them for about 5 minutes.
Remove and coat them with the mixture.
Broil for 5 more minutes.
Posted on 6/24/13 at 3:13 pm to Janky
on the scales are off?
melt some butter in olive oil
pour over fillets
season with what you want (Tony's and Lemon Pepper for me)
Grill or bake until the meat begins to flake
remove, squirt with lemon if desired
eat
melt some butter in olive oil
pour over fillets
season with what you want (Tony's and Lemon Pepper for me)
Grill or bake until the meat begins to flake
remove, squirt with lemon if desired
eat
Posted on 6/24/13 at 3:14 pm to mylsuhat
quote:
on the scales are off?
No, they are on the half shell. Do I need a fish basket to grill them?
Posted on 6/24/13 at 3:20 pm to Janky
quote:
No, they are on the half shell. Do I need a fish basket to grill them?
Perfect for grilling if on the half shell and no basket is needed. The skin will keep it together. I make up a seasoned butter with whatever flavors you'd like, brush it on the flesh side. I like to put it on the grill flesh side down for some grill flavor on the flesh. Not everyone does that and it's not necessary to cook the fish. Then, I flip and brush with the butter mixture again. The grill flavor and residue on the fish is enough. Really doesn't need a sauce unless you simply want one. You could reheat the basting sauce and add some of that after you've cooked out any of the possible raw fish stuff.
Posted on 6/24/13 at 3:23 pm to Gris Gris
Ok, thanks. Here is my next question regarding grilling. I am using a primo XL, should I go direct over a lower heat or indirect over a higher heat (400*)? Thanks.
Posted on 6/24/13 at 3:26 pm to Janky
Blacken them in an iron skillet outside using your gas cooker, nothing easier and snapper is awesome blackened.
Posted on 6/24/13 at 3:59 pm to Janky
quote:
Ok, thanks. Here is my next question regarding grilling. I am using a primo XL, should I go direct over a lower heat or indirect over a higher heat (400*)? Thanks.
I generally have them over high heat and cook them pretty quickly. They don't take long and that depends on thickness. You don't want to burn the skin side too much, but you want that grill flavor and I like a little "crust" on the flesh side, myself, at the same time. They're ready in minutes. When it flakes, it's done.
Posted on 6/24/13 at 4:00 pm to Gris Gris
Thanks.
Posted on 6/24/13 at 4:03 pm to Janky
DO NOT. I REPEAT DO NOT FORGET TO OIL THE GRILL! 
Posted on 6/24/13 at 4:04 pm to Gris Gris
GG, I've done reds scale side on the grill countless times and never considered flipping. They hold up well meat side down? Noticeable difference or just the way you've always done it?
Do you Pam it first, too?
Do you Pam it first, too?
Posted on 6/24/13 at 4:07 pm to Janky
Report back! 
Posted on 6/24/13 at 7:59 pm to Gris Gris
It was cooked well with good flavor. However, certain bites were a little fishy. I think I will remove the skin and make sure all the blood is gone. Next time I will cook mahi.
Posted on 6/24/13 at 8:04 pm to Janky
I don't think the skin would give it a fishy flavor unless you ate it. Were they previously frozen?
The plate sure looks nice.
The plate sure looks nice.
Posted on 6/24/13 at 8:08 pm to Gris Gris
No. They were caught this past weekend. I assumed the fishy flavor was the blood line under the skin that could not be removed while leaving the skin on. When I ate a pure white bite it was delicious.
Posted on 6/24/13 at 8:09 pm to Janky
Ah...I don't think I've ever had anything like that. I've never noticed it with redfish. I grill that more often than snapper. Glad the white part was good!
Posted on 6/24/13 at 8:11 pm to Gris Gris
It's a work in progress. Thanks for your help. I will post when I cook the Mahi.
Posted on 6/24/13 at 8:12 pm to Janky
Always nice to get a try under your belt. Then, you can change things up to your liking the next time. I like Cavender's in melted butter as a seasonging for grilled fish. I forgot to mention that.
Posted on 6/24/13 at 8:24 pm to mylsuhat
quote:
melt some butter in olive oil
pour over fillets
season with what you want (Tony's and Lemon Pepper for me)
Grill or bake until the meat begins to flake
remove, squirt with lemon if desired
eat
this
Posted on 6/25/13 at 7:06 am to Janky
quote:
No. They were caught this past weekend. I assumed the fishy flavor was the blood line under the skin that could not be removed while leaving the skin on. When I ate a pure white bite it was delicious.
Most folks cut out the strip of red, and discard. You absolutely want to do this if you are makin ceviche with it on the boat/dock. Just use the white
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