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Red snapper recipes
Posted on 2/13/17 at 2:34 pm
Posted on 2/13/17 at 2:34 pm
I picked up 3 red snapper filet's yesterday leaving Pensacola at the local seafood market.
Skin left on one side
Any recipes\cook methods\suggestions
Skin left on one side
Any recipes\cook methods\suggestions
6
Posted on 2/13/17 at 2:50 pm to LSUvegasbombed
I like to get my seafood from Joe Patti. That place is awesome. Where did you get your snapper from?
Posted on 2/13/17 at 3:00 pm to Earthquake 88
Perdido Seafood
Everytime we head back to BR, i stop in and get some tuna and whatever else.
shite is so fresh
Everytime we head back to BR, i stop in and get some tuna and whatever else.
shite is so fresh
Posted on 2/13/17 at 3:25 pm to LSUvegasbombed
Grilled on the half shell.
Posted on 2/13/17 at 4:18 pm to LSUvegasbombed
Redfish on the half shell:
1. Heat grill and season fish. Place fish on grill, skin side down. Cook for 10-12 minutes until fish flakes easily.
2. Melt butter and add chopped garlic to taste. Baste fish with butter-garlic mixture before removing from the grill. Squeeze lemon juice over fish and serve immediately.
1. Heat grill and season fish. Place fish on grill, skin side down. Cook for 10-12 minutes until fish flakes easily.
2. Melt butter and add chopped garlic to taste. Baste fish with butter-garlic mixture before removing from the grill. Squeeze lemon juice over fish and serve immediately.
This post was edited on 2/13/17 at 4:19 pm
Posted on 2/13/17 at 4:27 pm to Paul Allen
I have done everything from bake them, pan fry them, to grill them. Most of mine have been skin off filets that we put on ice at the dock and then froze once back at the condo. My favorite method is to just pan fry them in very little butter and season with lemon pepper. Quick, easy, delicious.
Posted on 2/13/17 at 7:37 pm to LSUvegasbombed
Get some Cavendar's Greek seasoning. Cut some score marks in the meat, brush with olive oil, minced garlic and sprinkle very liberally with Cavendar's, (more than you think you should) then grill over hot coals (half shell is fine or in a fish basket)
Cavendar's makes a really good crust. I asked a charter Capt once the best way to cook snapper and he told me he swore by it. He was right.
If you ever have a grouper filet, Cavendar's is also really good mixed with Italian bread bread crumbs. Just wet the filet, roll in the mixture then pan fry in butter/olive mix in pan over med/high heat.
Cavendar's is also great on chicken or sprinkled over a salad.
Cavendar's makes a really good crust. I asked a charter Capt once the best way to cook snapper and he told me he swore by it. He was right.
If you ever have a grouper filet, Cavendar's is also really good mixed with Italian bread bread crumbs. Just wet the filet, roll in the mixture then pan fry in butter/olive mix in pan over med/high heat.
Cavendar's is also great on chicken or sprinkled over a salad.
Posted on 2/13/17 at 7:46 pm to LSUvegasbombed
quote:
Any recipes\cook methods\suggestions
The last thing I tried other than grilling was the Meuniere from the cookbook on this site and it was divine, plated with grilled asparagus and some simple pasta with a bit of garlic and butter.
Posted on 2/13/17 at 7:55 pm to cave canem
Bake in the oven with a light tomato sauce and serve over rice.
Posted on 2/13/17 at 8:52 pm to LSUvegasbombed
(no message)
This post was edited on 8/2/18 at 12:00 pm
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