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amberjack, red snapper, or King Mackeral recipes

NoleGirlNoleGirl Posts: 33
edited 12:13AM in EggHead Forum
While waiting on my Babybacks to finish up, a friend and I are wondering about some fish recipes of the BGE. He caught these while deep sea fishing, and we aren't quite sure of what to do with them. Any help is always appreciated. Thanks, Lisa


  • NoleGirl,
    Here are our fav's...we use a lot...

    Broiled Hot love with Twang
    1/2 cup water
    1/2 cup honey
    1/4 cup lemon juice
    1/4 cup rice vinegar
    1/4 cup dry white wine
    1 tablespoon cornstarch
    1 teaspoon garlic salt
    1/2 teaspoon grated lemon peel
    1 tablespoon chopped fresh cilantro, tarragon, thyme or basil
    2 pounds red snapper fillets
    Combine all ingredients except cilantro and fish in small saucepan; cook and stir over medium heat until mixture boils and thickens. Simmer 2 minutes. Add cilantro; mix well. Remove sauce from heat and keep warm. Place fish on lightly oiled baking sheet. Broil 4 to 6 inches from heat source 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork. Spoon sauce over fish to serve.

    Ma's Grilled Snapper
    1/2 Lb. Peachwood Chips
    2 pounds red snapper steaks
    1/2 cup melted fat or oil
    1/4 cup lemon juice
    1/4 teaspoon white pepper
    2 teaspoons salt
    1/2 teaspoon worcestershire
    1 dash liquid hot pepper sauce
    Thaw frozen steaks. Cut into serving size portions and place in well greased, hinged wire grills.[p]Combine remaining ingredients, except paprika.[p]Baste fish with sauce and sprinkle with paprika.[p]Prepare grill, sprinkling 1/2 of the pre-soaked peachwood over coals 2 minutes pre-grilling.[p]Cook about 4" from moderately hot coals for 8 minutes.
    At 4 minutes sprinkle remaining peach over coals.
    Baste with sauce and sprinkle with paprika.[p]Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork.
    Dang good

    Good luck...the last recipe is a barn burner...!
    ICQ: 6045554[p][p]

    [ul][li]Ma's Smokin Chips[/ul]
  • BamabobBamabob Posts: 246
    Here lately,several of us here in MA.(middle Alabama)have been scarffin' down a bunch of thick King Mack's & amberjack steaks.Voted to be our best eattin' way of cookin' these thangs is as follows:We marinate for at least 24 hrs. in cheap Italian dressing ( Sam's club,about $3.50 per gallon.) then put on a good layer of JJ's rub, wrap in something to seal it overnight.Clamp steaks in fish basket(cage), cook direct 250°-300° for 8-10 min. per side depending on steak thickness.Ours was about 1 1/4" thick,so went 10 min. per side.Was GoooooooDD. Bob

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