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Red snapper

Can someone tell me a good way to grill Red Snapper.

Comments

  • nolaeggheadnolaegghead Posts: 24,226
    Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done.  When the center of the thickest part is just turning opaque it's done.  I like my fish a little on the MR side, so I usually cook to 125F.

    Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long).  Temp abound 300-400.  You can also cook on an alder or cedar plank.
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  • atltireatltire Posts: 18
    They are actually skin off.
  • nolaeggheadnolaegghead Posts: 24,226
    Same process. 

    You can also bake them indirect.  Secret with fish is to not overcook.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • atltireatltire Posts: 18
    Thank you for the help
  • Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done.  When the center of the thickest part is just turning opaque it's done.  I like my fish a little on the MR side, so I usually cook to 125F.

    Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long).  Temp abound 300-400.  You can also cook on an alder or cedar plank.

    +1 although I prefer alder for red snapper, I prefer cedar wirh salmon.
  • JacketJTJacketJT Posts: 7
    skin-side down on a maple/alder plank with butter, coarse sea salt + pepper, and covered with very slim slices of lemon.

    Pull off the egg when you can separate the skin from the fish
  • BoombottyBoombotty Posts: 39
    I blackened some in cast iron over super high heat using Chef Paul's Blackended Redfish Magic and it was some of the best fish I have had. 
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